Slow Cooker Chicken Tortilla Soup
Servings: 8 people
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- 1 White Onion medium, chopped (about 1.5 cups)
- 1 Red Bell Pepper seeded and chopped
- 1 Yellow Bell Pepper seeded and chopped
- 3 tomatoes diced or 1 can diced tomatoes
- 1 can Rotel tomatoes with green chilies
- 4 cups Chicken Broth
- 1 Chipotle Pepper In Adobo
- 1 can Black Beans Drained And Rinsed
- 1 teaspoon dried oregano
- Salt and pepper – to taste
For Toppings:
- Sour cream
- Diced avocado
- Chopped cilantro
- Tortilla chips – broken
- Lime wedges
- Red onion – diced
- Pickled Jalapenos
Instructions
- Season the chicken breasts with chili powder, cumin, and salt and pepper and add to the slow cooker. Add the onion, bell pepper, tomatoes, chicken broth, chipotle, and black beans. Add oregano and salt and pepper. Stir, cover with the lid, and cook on high for 4 hours (or on low for 8 hours). After the cooking time is up, shred the chicken in the slow cooker itself or carefully take the chicken breasts out on a chopping board, shred with two forks and return to the slow cooker. Stir in lime juice and check and adjust seasonings.