It was no surprise to my husband that I was anxious to try out this recipewhen I found it. I was hoping to recreate my favorite restaurant style soup and he could tell how excited I was to do so. This is definitely not anything like IJ’s chicken tortilla soup, but y’all…it’s pretty darn amazing. This will definitely be a go-to in the months ahead! And the best part about it is that it can all be thrown together in the slow cooker and waiting for you when you get home from a long day’s work 🙂 Aren’t those the best kind of meals?!
Recipe via Seeded at the Table
Slow Cooker Chicken Tortilla Soup
2-3 boneless, skinless chicken breasts
1 (15 oz.) can diced tomatoes
1 (15 oz.) can red enchilada sauce
1 medium yellow onion, chopped
1 (4 oz.) can diced green chiles
2 cloves of garlic, minced
1 & 1/2 C. water
1 (15 oz.) can reduced sodium chicken broth
1-2 chipotles in adobo sauce (from the can), chopped
2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. ground black pepper
1-2 whole bay leaves
Cilantro, chopped (optional – to taste)
- Take ALL of the ingredients (except for the cilantro) and add them to the slow cooker. I added everything except the chicken at first then mixed until combined….then I tossed in the chicken.
- Cook on LOW for 7-9 hours or on HIGH for 3-4 hours. When the soup is ready, remove the chicken and shred. Return back to the slow cooker, discard the bay leaves, and add in the cilantro. Mix until combined.
- Serve and enjoy!
- ***Optional toppings: sour cream, avocado, shredded cheese, tortilla strips
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