Slow Cooker Chicken Tortilla Soup

I recently posted my recipe for Chicken Tortilla Soup on the stove top which was a real hit with us. I wanted to be able to make this soup in my slow-cooker as well. Coming home from a day out to these delicious aromas is worth getting up and cooking in your pajamas. I call it cooking in your pajamas because that’s exactly what it is. Not to mention that at dinner time you only have one pot to clean and not all the other mess from cooking and chopping etc. So totally amazing!

Again there are options here which is why I love to cook soups and slow cooker meals. You can add what you like and substitute for what you don’t like. Make it as spicy as you like or just leave the bottle of Cholula on the table for those who prefer spicy. The only thing about the slow cooker is the amount of cooking liquid you will probably need and the 4 cups of chicken broth worked out perfectly. This recipe is very mix and match so use whatever you’d like and leave out what you don’t like. Let me know how it works out for you. Liquid is very important here so don’t change the 4 quarts of stock! The consistency was perfect last night but if yours is too thick you can always add more broth or water. A little at a time. Honestly, I was out all day and didn’t even look at pot till 8 hours later and all was good.

Soup will easily serve 6-8 as a main dish. It is quite filling with all the toppings and I used soft corn tortillas this time and they added a delicious taste to the already delicious soup!img_3246

look closely and you’ll see me in my pjs taking the photo!

 

Ingredients:

2-3 chicken breasts – I used 2 large ones which was a little over a pound

4 cups chicken broth

2 14 oz. cans black beans, rinsed and drained

28 oz. diced tomatoes, with juice and all–you can also use fire-roasted diced tomatoes if you’d like

1 4 oz. can of diced green chiles – mild (spicy is very spicy)

1 15 oz. can whole-kernel corn, drained

1 green pepper-diced

1 red, yellow or orange pepper – diced

3 garlic cloves – minced

1 whole medium yellow or white onion – chopped

1 package Taco Seasonings –use whichever you like

1 can green or red enchilada sauce –be careful don’t buy spicy–unless you really like spicy

3 Tbsp. Tomato Paste

Salt to taste

*this is optional and only if you like a smoky spicy kind of flavor –1 whole chipotle pepper in adobo sauce ( available in the can) just take out one of the peppers, you can take out the pepper and cut it up or just drop it in whole with liquid from can. I will say that this made the soup very spicy and it didn’t say spicy on the can.

*Cholula Sauce on the table for those who like it spicy or you can add some chile powder ( app. 2 teaspoons ) if you’d like it spicier

Toppings:

Avocado, Cilantro, Grated Cheese, Sour Cream, Tortillas (see note), Lime Juice squeezed in at the end is also excellent. Diced Red Onion adds a nice crunch.

*Tortilla notes–If using soft tortillas. I buy the small yellow corn tortillas and following directions on the package I heat them up and cut into uniform strips before adding to soup. This adds a wonderful layer of flavor. Of course you can always just throw in some crunchy tortilla chips!! Whatever you like.

Directions:

I spray my slow cooker with cooking spray first always. You’ll thank me for this.

Place the chicken into slow cooker, sprinkle the package of Taco Seasoning on the chicken.

Add the chopped onion,peppers, tomatoes, chicken broth, tomato paste, chipotle if you’re using them, black beans, enchilada sauce, green chiles, corn and garlic. Basically all ingredients.

Stir , place the lid on the slow cooker , and cook for 5 hours on high, or 8 hours on low. And walk away from the slow cooker –you’re done.

When soup is finished and you’re ready to serve–remove chicken which should be very tender and using 2 forks just shred it. Add back into the soup. This is your opportunity to taste for more salt–I added maybe a teaspoon of kosher salt. At this time you can squeeze a bit of lime juice in, not necessary but another layer of flavor.

Serve piping hot in bowls with whatever toppings you like!!!! What a wonderful meal and alot of leftovers for us!

 

 

 

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