Slow Cooker Chicken Tortilla Soup

How to tell it's done

The chicken is ready when it reaches 165°F (74°C) and falls apart easily when pressed with a fork. If it resists shredding, it needs more time. Don't let breasts go much past the 6-hour mark on low, though, or they'll start to turn stringy. The broth should taste fully seasoned. Adjust the salt only after the chicken is shredded back in.

Ingredient notes & swaps

• Chicken thighs: boneless thighs are more forgiving if your slow cooker runs hot or you'll be gone longer than 6 hours.
• Fire-roasted tomatoes: these add a smoky depth. Regular diced tomatoes work, plus 1/2 tsp extra smoked paprika.
• Green chiles: canned diced chiles are mild. For more heat, add a diced jalapeño with the onion, or a chipotle pepper in adobo.
• Tortilla strips: make your own by slicing corn tortillas into strips, tossing them with a little oil and salt, and baking at 400°F for 8-10 minutes.

Storage & reheating

Keep the soup refrigerated for up to 4 days, with the toppings stored separately. Reheat it on the stove over medium heat or in the microwave until it's steaming throughout. The soup thickens slightly overnight as the beans absorb liquid, so add a splash of broth if needed.

Make ahead & freezing

Chop the onion and garlic and measure out the spices the night before. In the morning, everything goes straight into the slow cooker. Cool the soup completely before freezing it in airtight containers, leaving an inch of headspace for expansion.

What to serve with it

The toppings are part of the meal. Set out tortilla strips, cheese, avocado, sour cream, cilantro and lime so everyone can build their own bowl. Add warm cornbread, quesadillas cut into wedges, or a simple green salad with lime dressing.