Dump‑and‑Go Chicken Tortilla Soup – Family Soup Night

Dump‑and‑Go Chicken Tortilla Soup is a quick, flavorful option for a family soup night. Chicken, beans, corn, and tomatoes cook together to create a zesty broth that’s ready when the family gathers at the table.

Summary

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Difficulty: Easy

Equipment

·       Slow cooker

·       Cutting board & knife

·       Measuring cups and spoons

·       Forks for shredding

Ingredients for Dump‑and‑Go Chicken Tortilla Soup

·       1.5 lb boneless, skinless chicken breasts

·       1 can (15 oz) black beans, drained

·       1 can (15 oz) diced tomatoes with green chilies

·       1 cup corn

·       4 cups chicken broth

·       1 onion, chopped

·       2 cloves garlic, minced

·       1 tsp cumin

·       1 tsp chili powder

·       Salt & black pepper to taste

·       Juice of 1 lime

·       Toppings: avocado, cilantro, tortilla strips

Directions for Dump‑and‑Go Chicken Tortilla Soup

1.      Combine ingredients: Add chicken, beans, tomatoes, corn, broth, onion, garlic, and spices to the slow cooker. Stir well.

2.      Cook: Cover and cook on high for 4 hours (or low for 6–7 hours) until chicken is cooked.

3.      Finish: Shred chicken and return to the pot. Stir in lime juice. Adjust seasoning.

4.      Serve: Ladle soup into bowls and top with avocado, cilantro, or tortilla strips.

Tips & Variations

·       Use fire‑roasted tomatoes for smokiness.

·       Add jalapeños or bell peppers for extra crunch.

·       Swap chicken with turkey or tofu.

Nutrition Facts (Per Serving)

Highlights

·       A bright, zesty soup with little prep.

·       Family‑friendly flavors.

·       Easy to customize with toppings.

Dietitian Tips

·       Choose low‑sodium broth and beans.

·       Top with baked tortilla strips instead of fried.

·       Add more vegetables like zucchini or bell peppers.

Conclusion

Bring the family together with this Dump‑and‑Go Chicken Tortilla Soup. It’s quick to prepare and packed with flavor, making it an ideal option for busy nights.

Dump‑and‑Go Chicken Tortilla Soup – Family Soup Night

A zesty chicken tortilla soup made with beans and corn in the crockpot. Easy, flavorful, and perfect for family soup night.

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Ingredients Equipment Method Notes

Ingredients

  

• · 1.5 lb boneless skinless chicken breasts
• · 1 can 15 oz black beans, drained
• · 1 can 15 oz diced tomatoes with green chilies
• · 1 cup corn
• · 4 cups chicken broth
• · 1 onion chopped
• · 2 cloves garlic minced
• · 1 tsp cumin
• · 1 tsp chili powder
• · Salt & black pepper to taste
• · Juice of 1 lime
• · Toppings: avocado cilantro, tortilla strips

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Equipment

• Slow cooker
• · Cutting board & knife
• · Measuring cups and spoons
• · Forks for shredding

Method

 

1. Combine ingredients: Add chicken, beans, tomatoes, corn, broth, onion, garlic, and spices to the slow cooker. Stir well.
2. Cook: Cover and cook on high for 4 hours (or low for 6–7 hours) until chicken is cooked.
3. Finish: Shred chicken and return to the pot. Stir in lime juice. Adjust seasoning.
4. Serve: Ladle soup into bowls and top with avocado, cilantro, or tortilla strips.

Notes

· Use fire‑roasted tomatoes for smokiness.
· Add jalapeños or bell peppers for extra crunch.
· Swap chicken with turkey or tofu.

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