Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup
 
This simple soup is adapted from my friend Mallory's blog, Total Noms. If you don't have a slow cooker, this recipe can easily be adapted for the stove top - simply simmer until the chicken breasts are cooked through, about 20-30 minutes.
Author:
Recipe type: Soup, Chicken, Gluten-Free
Cuisine: Tex-Mex
Makes: 4-6 servings
Ingredients
  • 2 tbsp (30 mL) olive oil
  • 2 boneless, skinless chicken breasts
  • Salt & pepper, to taste
  • 1 can (4 fl oz/127 mL) green chiles, drained
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 can (28 fl oz/796 mL) diced tomatoes, including juice
  • ½ cup (125 mL) chicken broth
  • 1 tbsp (15 mL) cumin
  • 2 tbsp (30 mL) cilantro, chopped
  • ½ cup (125 mL) Monterey jack cheese, shredded
  • Tortilla chips, crumbled (about ¼ cup per serving)
  • 1 avocado, diced and tossed with lime juice to prevent browning
  • 1 lime, cut into wedges
Instructions
  1. Heat up a pan over medium-high heat. Pat your chicken breasts dry with a paper towel, then season both sides of each breast with salt and pepper. Once the pan is nice and hot, add oil. Carefully place the chicken into the pan, and let sit for 5 minutes before flipping to the other side. The goal here is NOT to cook the chicken through, but you want to see a nice brown crust forming on the outside of the chicken to add flavour when it’s slow cooking. Let sit for another 4-5 minutes on the other side, then remove from pan and place chicken in slow cooker.
  2. Meanwhile, in a medium bowl, combine chilies, garlic, onion, tomatoes, chicken broth and cumin. Stir well and pour over chicken. Cook on low for 4 hours. Remove the chicken from the slow cooker to a cutting board and using two forks, shred the chicken into bite-size pieces. Return to the slow cooker. Adjust seasoning and add additional chicken broth or water if it’s too thick.
  3. Once the soup is ready, stir in cilantro. Serve in soup bowls, topping each with shredded cheese, tortilla chips, diced avocado and a squeeze of lime.

 

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