Slow Cooker Chicken Tortilla Soup

You'll be coming back for seconds of this delicious Mexican-style soup!

Yield: 8 servings

Preparation Time: 30 min; Cook Time: 6 hours

Ingredients

1 1/4 pounds boneless skinless chicken breasts

2 cans (15 ounce each) pinto beans, drained and rinsed

1 can (15 ounce) black beans, drained and rinsed

1 cup canned crushed tomatoes

1/2 cup salsa verde

1 can (6 ounce) tomato paste

1 large onion, chopped (about 2 cups)

1 large yellow bell pepper, chopped

1 jalapeno, seeds removed (optional)

4 cloves garlic, minced

4 small corn tortillas, torn into pieces

1/4 cup fresh cilantro, chopped

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 lime, juiced

1/2 teaspoon olive oil

8 cups chicken broth

Suggested toppings:

sour cream

shredded Mexican cheese

thinly sliced lime

chopped fresh cilantro

chopped avocado

chopped green onion

sliced jalapenos

tortilla chips

Directions:

In a large slow cooker (7 quart), place chicken breasts, pinto and black beans, crushed tomatoes, salsa verde, tomato paste, onion, bell pepper, jalapeno (optional), garlic, torn tortillas, cilantro, chili powder, cumin, black pepper, cayenne pepper, lime juice, olive oil and chicken broth. Gently stir to combine all ingredients.

Cover and turn slow cooker to high for six hours. At five and a half hours, use tongs or a fork to remove the chicken breasts (leave slow cooker on high). Place chicken on a cutting board and chop each breast into three pieces. Using two forks, pull and shred the chicken and place it back into the slow cooker.

Get your toppings ready.

Stir soup, ladle into serving bowls and serve.

Recipe, photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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