EAT // Slow-Cooker Chicken Tortilla Soup

 

Last week I got a craving for chicken tortilla soup, and I knew I used to use a recipe that was made in the slow cooker. Which is the best way to make anything, because slow cookers are so easy and helpful and almost like having a chef to do the work for you. Well, I searched high and low and scoured my Pinterest food boards, which are the source of 90% of the recipes I use lately, and yet I could not find this particular recipe anywhere. I remember liking it because it wasn't too heavy or cheesy like so many other chicken tortilla soup recipes out there. 

It turns out that I thought the recipe was my perfect version of this soup because I MADE IT UP. Like the genius I am, I was looking all over the internet for my own recipe. Nice. I found a copy of the recipe on my old blog, now shuttered, so I decided to re-post it here so that I won't lose track of it again :)

It's a pretty flexible recipe in terms of the vegetables; sometimes we use beans, sometimes not, and I've made it without the red pepper. But I would not skip out on the green chiles, salsa verde/tomatillo salsa (easily found at Trader Joe's or Whole Foods), nor the spices. The chiles and salsa give it a bright lime-y flavor without adding actual lime, which can turn very bitter in a slow cooker—I can tell you that from experience. I personally think it's a pretty mild in terms of overall heat-level, but if you avoid spicy foods, just cut back on the cayenne pepper. And don't forget the toppings—my favorites are diced avocado and homemade corn tortilla strips.

Slow Cooker Chicken Tortilla Soup

Ingredients
3 boneless, skinless chicken breasts (about .75 lb)
Salt and pepper
1 cup diced onion
1/2 red pepper, diced
1 (14 oz) can of pinto beans or black beans, drained
1 (4 oz) can of chopped green chiles
1 cup frozen corn (I used the fire roasted corn from Trader Joe's)
1 (14 oz) can diced fire-roasted tomatoes
1/2 (16 oz) jar of green tomatillo salsa
2 cups chicken broth (or vegetable/"Not Chicken" brand broth)
1 1/2 t. cumin
1 1/2 t. dried oregano
1/4-1/2 t. cayenne pepper
3/4 t. chili powder

To add 1 hour before serving:
1/4 cup plain Greek yogurt (or sour cream)
1/4 cup shredded Monterey Jack cheese

Options for Garnishes:
Homemade tortilla strips (slice corn or flour tortillas into strips and pan-fry in oil until brown and lightly crisped)
Sour cream
Shredded cheese
Cilantro
Diced avocado
Tortilla chips

Instructions
Generously salt and pepper both sides of the chicken breasts. Place chicken in the bottom of a crock pot. Pour diced onion, pinto beans, green chiles, frozen corn and tomatoes over chicken (note: if you prefer a thicker consistency to your soups, you can choose to puree some of the beans and some chicken broth in a blender prior to adding them to the slow cooker). Add all spices. Pour chicken broth and green tomatillo salsa over the top of the chicken, vegetables and spices.

Cook on the Low setting for 4-5 hours*, until internal temperature of the chicken reaches 165°F. Remove chicken to a plate. Once cooled, shred the chicken with two forks. Return meat to crockpot and add yogurt/sour cream and cheese, stirring to incorporate. Cook for an additional hour. Taste and adjust seasonings if necessary. Serve. Garnish each bowl of soup with any of your favorite garnishes or toppings.

*Note: My slow cooker runs hot, so chicken cooks fairly fast. You may need to adjust the cooking time according to your own slow cooker, using your instruction manual as a guide.



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