Slow Cooker Chicken Tortilla Soup
This is my favorite kind of slow cooker recipe in that it requires no pre-cooking or sauteing or browning. You literally throw everything in, turn it on, then go live your life until it’s done, and then you come back to a delicious dinner.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 | whole chicken breasts |
| 2 teaspoons | chili powder |
| 1 teaspoon | cumin |
| salt and pepper, to taste | |
| 1 | whole medium onion, chopped |
| 1 | whole red bell pepper, seeded and chopped |
| 1 | whole seeded yellow bell pepper, chopped |
| 1 can | (28 ounce) whole or diced tomato, with juice |
| 1 can | rotel |
| 3 cups | low sodium chicken broth (more if you like the soup more liquidy) |
| 4 ounces | , weight tomato paste |
| 1 | whole chipotle pepper in adobo (may add 2 to 3 if you'd like) |
| 1 can | black beans, drained and rinsed |
| 1 | lime, juiced |
| fixins: sour cream, avocado, cilantro leaves, grated cheese |
Directions:
Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.
Using 2 forks, break up the chicken into chunks (or you may shred it more fine.) Taste and add more salt if the soup needs it.
Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!
Source: thepioneerwoman.com
