Slow-Cooker Chicken Tortilla Soup


This is one of our favorite soups and a fantastic way to use up leftover chicken (**there is a note at the bottom of the recipe for using raw chicken if you don't have leftover**).  Mind you, J is not a huge soup fan (I would eat it daily....), but this is one he actually requests.  Lucky for him, it's easy which means I make almost bi-weekly during the fall and winter.  If you don't have time to saute the veggies first, just add everything to the slow-cooker.  I think the sauteing adds a bit of flavor, but it isn't a deal-breaker.

Despite the lengthy list of ingredients, it really is easy to make and will have your home smelling comforting and delicious! It's easy to adjust too.  Make it with vegetable stock instead of chicken stock, add sriracha sauce for a kick - it tastes great with all of these substitutions. Sometimes I get crazy and even add black beans!  Adjust it to your hearts content.  :)


Slow-Cooker Chicken Tortilla Soup
Serves 4-6

2 Tablespoons vegetable oil
1 red bell pepper, seeded and minced
1 green bell pepper, seeded and minced
1 medium sweet onion, minced
2 cloves garlic, minced
1 Tablespoon chili powder
1 teaspoon ground cumin
1 - 14 to 15 ounce can chopped tomatoes (check labels for real food qualifying tomatoes)
1 cup corn, fresh, canned or frozen {thawed}
4 1/2 cups low-sodium chicken broth (check labels for real food qualifying broth)
3 cups shredded cooked chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bunch cilantro, minced (optional)
salt and pepper to taste
optional garnish: tortilla chips, shredded cheese, sour cream, diced avocado

In a large saucepan over medium heat, add the vegetable oil, the peppers and onion.  Sauté until softened, about 2 minutes.  Add the garlic, chili powder and cumin and cook for another 1-2 minutes, until fragrant.

Transfer the cooked vegetable/spice mixture to a slow-cooker and add the tomatoes, corn, chicken broth, and chicken.  Cover the slow-cooker and cook on high 3-4 hours or on low 7-8 hours.  Stir in the cilantro and season with salt and pepper to taste before serving.

Garnish individual bowls with crushed tortilla chips, shredded cheese and a dollop of sour cream, if desired.

**you can use thawed, uncooked chicken breast.  Add to the slow-cooker the same time as the cooked chicken and cook the entire soup for 5 hours on low, or until cooked through.  Remove the chicken breasts, shred, and return to the soup.  Serve.**



1 comment:

Donna OShaughnessy said...

Oh that looks very yummy. We raise and butcher our own chickens so always looking for another way to serve them.