Slow Cooker Chicken Tortilla Soup [RECIPE]

Slow Cooker Chicken Tortilla Soup

Want a hot meal to warm you up on a cold day? Try our yummy Slow Cooker Chicken Tortilla Soup! Best part of all, you don’t even have to slave over a hot stove to make it! (Photo by Jathan Fink, Jadeworks Entertainment)

We’ve always had a penchant for chicken tortilla soup. Whenever we go out to eat at a Mexican restaurant, that’s the only thing Heather orders. She just loves the spicy goodness and filling warmth that a bowl of it provides. But now that we’ve made this recipe, neither of us will be ordering it out anymore. As far as we’re concerned, this version wins hands down. Best of all, it is simple to throw together in a 6-quart slow cooker and is ready by the time you get home from work. Can’t much better than that!

PREP: 15 minutes
COOK: 5 hours

INGREDIENTS

  • 3 boneless skinless chicken breasts, about 3 pounds
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Kosher salt and fresh ground pepper to taste
  • 1 white onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 2 (14.5-ounce) cans diced tomatoes with juice
  • 1 (10.5-ounce) can diced tomatoes with green chiles (such as Rotel)
  • 1 quart low sodium chicken broth
  • 4 ounces tomato paste
  • 2 chipotle peppers in adobo, chopped
  • 1 can black beans, drained and rinsed
  • 1 lime, juiced
  • Sour cream (optional)
  • Avocado, diced (optional)
  • Cilantro, chopped (optional)
  • Mexican cheese blend, grated (optional)
  • Tortilla chips (we prefer the blue corn variety, but any tortilla chips will do)

DIRECTIONS

  1. Place the chicken breasts in the slow cooker and sprinkle with chili powder, cumin, salt, and pepper. Top with onion, bell peppers, tomatoes, chicken broth, tomato paste, chipotle peppers, and black beans; stir. Cook covered on high for 5 hours (or 8 hours on low). Stir in the lime juice.
  2. Transfer chicken breasts to a cutting board. Using two forks, shred the chicken into fine pieces, and return to pot; stir. Test for seasonings, and add more salt and pepper, if needed.
  3. Serve in bowls and top with sour cream, avocado, cilantro, and cheese (if desired). Top with crumbled tortilla chips for a bit of crunch.

YIELD: 12 servings

NOTE: This recipe makes a lot. Since there are only two of us, this recipe feeds us for a few days and makes a great lunch or dinner. Want to stretch it even more, adjust the amount of chicken broth to suit your taste. A thinner soup is just as tasty because this meal is packed with great flavor!

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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