Slow Cooker Chicken Tortilla Soup
Top this delicious soup off with crushed up tortilla chips. Normally, tortilla soup would have strips of corn tortilla, but the chips give it the same corn flavor and they’re fun.
Dovetailing Tips: Use the left over chicken from day 2 for this tortilla soup recipe.
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
