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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Slow Cooker Chicken Tortilla Soup Recipe

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This recipe for Slow Cooker Chicken Tortilla Soup is from Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chicken breast
15 oz. can Black Beans, rinsed
1 c. frozen corn
2 bell pepper, chopped
1 white onion, chopped
15 oz. can fire-roasted tomatoes
¼ c. freshly chopped cilantro
3 cloves garlic, minced
1 Tbs. cumin
1 Tbs. chili powder
1 tsp. kosher salt
2 c. low-sodium chicken broth
1 c. Shredded Monterey Jack
1 Tbs. extra-virgin olive oil
3 small corn tortillas, cut into strips

sliced avocado, for serving
sour cream, for serving
lime wedges, for serving
Directions:
Directions:
1. In slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
2. Cover and cook on low until chicken is cooked and falling apart, 5-6 hours.
3. Shred chicken with fork, then top soup with Monterey Jack and cover to let melt, 5 minutes or more.
4. Meanwhile, make tortilla crisps; In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

 

 

 

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