Authentic Slow Cooker Chicken Tortilla Soup

• •1.5 lb Boneless, skinless chicken breasts
• •4 tbsp Caldo de pollo powder (or according to package directions to yield 4 cups of broth)
• •4 cup Water (for caldo de pollo, divided)
• •1 can Diced tomatoes (14.5 oz, undrained, fire-roasted preferred for deeper flavor)
• •1 can Black beans (15 oz, rinsed and drained)
• •1 piece Onion (medium, chopped)
• •3 clove Garlic (minced)
• •2 piece Dried Ancho chiles (stems and seeds removed)
• •1 piece Dried Guajillo chile (stem and seeds removed)
• •1 tsp Cumin
• •0.5 tsp Smoked paprika
• •0.5 tsp Dried oregano (Mexican oregano if available)
• •1 tsp Salt (to taste)
• •0.5 tsp Black pepper (to taste)
• •0.3 cup Fresh cilantro (chopped, plus more for garnish)
• •1 piece Lime (juiced, plus wedges for serving)
• •to taste Tortilla chips or strips (for serving, preferably fresh fried corn tortillas)
• •1 piece Avocado (diced, for serving)
• •to taste Sour cream or Greek yogurt (for serving)

Instructions

1. 1

   Begin by preparing the dried chiles. Place the deseeded Ancho and Guajillo chiles in a heatproof bowl. Pour enough boiling water over them to fully submerge, and let them rehydrate for 15-20 minutes until softened. While chiles rehydrate, proceed with the next steps.

2. 2

   Place the boneless, skinless chicken breasts at the bottom of your slow cooker. Add 3 cups of water and 3 tbsp of caldo de pollo powder, undrained diced tomatoes, rinsed and drained black beans, chopped onion, and minced garlic. Stir well to help dissolve the powder.

3. 3

   Once rehydrated, drain the chiles (reserving a bit of the liquid if needed). Transfer the softened chiles to a blender with the remaining 1 cup of water and 1 tbsp of caldo de pollo powder. Blend until a smooth paste forms. Add this chile paste to the slow cooker along with the cumin, smoked paprika, dried oregano, salt, and black pepper. Stir gently to combine all ingredients around the chicken.

4. 4

   Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.

5. 5

   Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the soup.

6. 6

   Stir in the fresh chopped cilantro and the juice of one lime. Taste and adjust seasonings as needed. If you desire a slightly thicker soup, you can mash some of the black beans against the side of the slow cooker.

7. 7

   Ladle the hot soup into bowls. Serve immediately with your favorite toppings such as crushed tortilla chips or strips (freshly fried corn tortillas are a wonderful, authentic touch!), diced avocado, a dollop of sour cream or Greek yogurt, and extra lime wedges.

Chef's Tips

• 💡For a truly authentic experience, look for Mexican oregano, which has a distinct citrusy and earthy flavor compared to Mediterranean oregano.
• 💡Prep Ahead: You can chop the onion, mince the garlic, and rehydrate the chiles the night before, storing them in airtight containers in the fridge to save time on cooking day.
• 💡The richness of this soup comes from the chiles. Don't be afraid to experiment with other dried chiles like Pasilla or Mulato for different flavor notes. Just ensure they are deseeded for a milder, less bitter result.
• 💡Toppings are key for tortilla soup! Don't skip the fresh avocado, crispy tortilla strips (consider frying your own corn tortillas for maximum flavor), and a squeeze of fresh lime for the best experience.