Slow Cooker Tortilla Soup

By jgauthier31

Ingredients

• 3 chicken thighs, skin removed
• 10 -ounce can diced tomatoes
• with green chiles
• 1 1/2 cups cooked black beans
• 1 1/2 cups chicken broth
• 1 1/2 cups water
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely minced
• 1 jalapeno, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Juice of 1/2 lemon
• 20 tortilla chips
• 3 tablespoons finely chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese

Details

Servings 4
Preparation time 10mins
Cooking time 190mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.

Copyright (c) 2012 Ten Dollar Dinners by Melissa d'Arabian

CATEGORIES:

Chicken

Soup

Slow Cooker

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