Spicy Slow Cooker Chicken Tortilla Soup

Spicy Slow Cooker Chicken Tortilla Soup

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
Author Leandra Witchwood © 2014, The Magick Kitchen

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

  1. Add everything to your slow cooker up to the kidney beans. Cook on low for about 5 hours.
  2. In the last 15 minutes of cooking add the cumin, and shred chicken breasts. Season with and salt and pepper, to taste.
  3. Serve topped with cheese, sour cream, scallions, and tortilla strips & avocado.

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