Spicy Slow Cooker Chicken Tortilla Soup
I am a sucker for South American food, especially Chicken Tortilla Soup. This is a great way to get my fix because it is easy to make and is all done in the slow cooker! Cold frosty days here I come!
Spicy Slow Cooker Chicken Tortilla Soup
I am a sucker for South American food, especially Chicken Tortilla Soup. This is a great way to get my fix because it is easy to make and is all done in the slow cooker!
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6
Ingredients
- 2 medium yellow onions chopped
- 2 jalapeno peppers cored, seeded, and diced
- 1 cup frozen corn thawed
- 2 chicken breasts
- 1 14-ounce can diced tomatoes
- 1 ½ tablespoon garlic pressed
- 1 tablespoons chili powder divided
- 1 chipotle pepper in adobo sauce chopped
- 8 C chicken broth
- 2 corn tortillas
- 1/2 lb kidney beans
- 1 tbl Cumin
- Salt & Pepper to taste
- Monterey Jack cheese shredded
- Scallions sliced
- Sour Cream
- Tortilla Strips
- Avocado slices
Instructions
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Add everything to your slow cooker up to the kidney beans. Cook on low for about 5 hours.
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In the last 15 minutes of cooking add the cumin, and shred chicken breasts. Season with and salt and pepper, to taste.
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Serve topped with cheese, sour cream, scallions, and tortilla strips & avocado.