The flavors of the Southwest come together in the slow cooker for an easy, healthy, weeknight dinner.
Chicken Tortilla Soup
- Servings: 1 cup
- Yield: 8
- Prep Time: 15 min
- Cooking Time: 8 hr
Ingredients
- 1.5 lb chopped chicken breast
- ½ tsp salt
- 1 onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 1 tsp dried oregano
- 2 Tbs paprika
- ½ tsp cumin
- 7 ounces diced green chilies
- 8 corn tortillas pulverized
- 20 ounces crushed tomatoes
- 4 cups chicken broth
Preparation
- Put all ingredients into a slow cooker, stir and cover.
- Heat on 'high' for 6 hours or 'low' 8 hours. Certainly, though, it is fine to be left longer as the texture and flavor continue to improve up to 12 hours.
- If you want to fry your own tortilla strips (recommended) take 5 corn tortillas and cut into long thin strips (think shoestring potato sized). Heat vegetable oil in a pot over medium high heat until 325F or until you can place a strip into the oil and it fries without smoking. Fry all strips for 30 seconds or until golden and crispy, then drain on a paper towel.
Recipe Tags
Chicken Tortilla Soup is my go-to weeknight favorite, not only because it's a slow-cooker hero, but it also freezes well. There are many different variations on this Southwestern favorite, but I make it with a rich, peppery tomato broth and top it off with homemade crispy tortilla strips.
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