Slow Cooker Chicken Tortilla Soup

By srumbel

Here’s a soup we made Saturday. It’s my favorite kind of slow cooker recipe in that it requires no pre-cooking or sauteing or browning. You literally throw everything in, turn it on, then go live your life until it’s done.
from pioneerwoman.com

Ingredients

• 3 whole Chicken Breasts
• 2 teaspoons Chili Powder
• 1 teaspoon Cumin
• Salt And Pepper, to taste
• 1 whole Medium Onion, Chopped
• 1 whole Red Bell Pepper, Seeded And Chopped
• 1 whole Seeded Yellow Bell Pepper, Chopped
• 1 can (28 Ounce) Whole Or Diced Tomatoes, With Juice
• 3 cups Low Sodium Chicken Broth
• 4 ounces, weight Tomato Paste
• 1 whole Chipotle Pepper In Adobo (may Add 2 To 3 If You'd Like)
• 1 can Black Beans, Drained And Rinsed
• Fixins: Sour Cream, Avocado, Cilantro Leaves, Grated Cheese

Details

Preparation time 10mins
Cooking time 310mins

Preparation

Step 1

Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or low (or 8 hours on high.)

Using 2 forks, break up the chicken into chunks (or you may shred it more fine.) Taste and add more salt if the soup needs it.

Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!

Servings:
12 Servings