Slow Cooker Chicken Tortilla Soup

By ngaldi

Ingredients

• Serve with:
• 20 oz boneless skinless, chicken breasts halves
• 3 (14.5 oz) cans low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes with green chilies
• 3/4 cup diced yellow onion (about 1 small)
• 1 Tbsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• 3/4 tsp garlic powder
• 1/2 tsp ground coriander
• 1 Tbsp fresh lime juice
• 3 Tbsp chopped fresh cilantro
• diced fresh tomatoes
• shredded Monterrey Jack or Cheddar Cheese (Mexican blend works too)
• tortilla strips or tortilla chips, see recipe below for homemade baked tortilla strips
• fresh guacamole or diced avocados
• sour cream
• hot sauce (optional)
• Baked Tortilla Strips
• Ingredients:
• 6 corn tortillas
• olive oil cooking spray (vegetable works too)
• salt

Preparation

Step 1

In a slow cooker, whisk together chicken broth, canned tomatoes, diced yellow onion, chili powder, paprika, cumin, garlic powder, coriander then season with salt and pepper to taste. Add raw chicken breasts, cover with lid and cook on low heat 7 – 8 hours.
Remove chicken and shred. Return shredded chicken to slow cooker along with lime juice and fresh chopped cilantro and gently stir (if you wanted another filler you can add in some frozen corn or rinsed black beans). Serve warm with diced tomatoes, shredded cheese, tortilla strips, guacamole, sour cream, optional hot sauce and additional cilantro if desired.


Preheat oven to 400 degrees. Coat both sides of tortillas evenly with cooking spray. Align coated tortillas in an even stack, then cut in half down the middle, then dice halves into about ¼” strips. Arrange strips in a single layer (if they overlap a little that’s find just make sure they aren’t stacked on top of each other) on a Silpat lined baking sheet, season with salt to taste and bake in preheated oven 10-12 minutes until golden. Allow to cool and store in an airtight container.