Slow Cooker Chicken Tortilla Soup

Yield:
8 servings

Preparation Time:
30 min; Cook Time: 6 hours

You'll be coming back for seconds of this delicious Mexican-style soup!

Ingredients:

  1. 1 1/4 pounds boneless skinless chicken breasts
  2. 2 cans (15 ounce each) pinto beans, drained and rinsed
  3. 1 can (15 ounce) black beans, drained and rinsed
  4. 1 cup canned crushed tomatoes
  5. 1/2 cup salsa verde
  6. 1 can (6 ounce) tomato paste
  7. 1 large onion, chopped (about 2 cups)
  8. 1 large yellow bell pepper, chopped
  9. 1 jalapeno, seeds removed (optional)
  10. 4 cloves garlic, minced
  11. 4 small corn tortillas, torn into pieces
  12. 1/4 cup fresh cilantro, chopped
  13. 1 teaspoon chili powder
  14. 1 teaspoon cumin
  15. 1/4 teaspoon cayenne pepper
  16. 1/2 teaspoon freshly ground black pepper
  17. 1 lime, juiced
  18. 1/2 teaspoon olive oil
  19. 8 cups chicken broth
  21. Suggested toppings:
  22. shredded Mexican cheese
  23. thinly sliced lime
  24. chopped fresh cilantro
  25. chopped avocado
  26. sour cream
  27. chopped green onion
  28. sliced jalapenos
  29. tortilla chips
Directions:

In a large slow cooker (7 quart), place chicken breasts, pinto and black beans, crushed tomatoes, salsa verde, tomato paste, onion, bell pepper, jalapeno (optional), garlic, torn tortillas, cilantro, chili powder, cumin, black pepper, cayenne pepper, lime juice, olive oil and chicken broth. Gently stir to combine all ingredients.

Cover and turn slow cooker to high for six hours. At five and a half hours, use tongs or a fork to remove the chicken breasts (leave slow cooker on high). Place chicken on a cutting board and chop each breast into three pieces. Using two forks, pull and shred the chicken and place it back into the slow cooker.

Get your toppings ready.

Stir soup, ladle into serving bowls and serve.

Recipe, photo and food styling by Webstop


TDS 3