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Slow cooker chicken tortilla soup Recipe

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This recipe for Slow cooker chicken tortilla soup, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jessica Tucker


1 1/4 pound skinless, bone in chicken thighs
One small onion, chopped
1/2 red bell pepper, chopped
One garlic clove, chopped
2 cups chicken stock
One (14.5 – ounce) can diced tomatoes, drained
One 8 ounce can tomato sauce
14 ounce can chopped green chilies
1 teaspoon chili powder
1 teaspoon dried oregano
3/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 tablespoon fresh lime juice
2 1/2 tablespoons chopped fresh cilantro, plus more for serving
Sliced jalapeños, sour cream, and tortilla chips, for serving

Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chili, chili powder, oregano, and cumin in a 4 quart slow cooker. Season with salt and pepper.
Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours.
Remove chicken, discard the bones and shred the meat; return to slow cooker. Stir and lime juice and cilantro.
Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips along side.

Personal Notes:
Personal Notes:
Cook with Serrano peppers to make extra spicy




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