Slow Cooker Chicken Tortilla Soup

by Courtney Rappe

Slow Cooker Chicken Tortilla Soup

Made with our Salmon Rub and topped with diced avocado, shredded cheese, and crushed tortilla chips, your fall weeknight meals are about to be real simple.


Prep Time:  15 minutes
Cook Time:  4-6 hours
Yields:  4-6 servings

Ingredients:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic
¾ cup red or yellow bell pepper, chopped
1½ pounds boneless, skinless chicken breasts, thighs, or combination
1½ tablespoons Fire & Flavor Salmon Rub
1 teaspoon dried oregano
½ teaspoon salt
1 (15-ounce) can fire roasted, diced tomatoes
1 (4-ounce) can chopped green chilies
3 cups low sodium chicken stock
3 tablespoons tomato paste
Juice of ½ lime

Toppings:
Lime wedges
Avocado
Cheddar cheese
Tortilla chips

FIRST  Heat oil in a medium skillet set over medium-high heat. Add onion and sauté 3 minutes. Add garlic and peppers and continue cooking until they are slightly tender, an additional 3 minutes. Transfer onion mixture to slow cooker and place chicken on top. Sprinkle with Salmon Rub, oregano, and salt. Top with tomatoes, chilies, stock, and tomato paste. Cover and cook on high for 4 hours or low for 6 hours.

LAST  Transfer chicken to a large bowl or cutting board and once cooled enough to handle shred with a fork. Return chicken back to soup, add lime juice, and stir. Season to taste with salt and pepper; serve with desired toppings.


This entry was posted in Chicken

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