Chipotle Chicken Tortilla Soup
Total Time: 06h 40m
Hands-on Time: 00h 20m
Makes: 4 servings
The smoky heat of organic chipotle pepper takes center stage in this slow-cooker chicken tortilla soup recipe. Cooking the chicken ahead in the slow cooker makes for a quicker weeknight meal. Freshly baked corn tortillas, cheese, lime and avocado provide the perfect finishing touch to this exceptionally satisfying and tasty soup.
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Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 1 sweet onion, finely diced
- 4 cloves garlic, minced or grated
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 red pepper, chopped
- 1 1/2 teaspoons Simply Organic® Chipotle Powder
- 1 teaspoon Simply Organic® Ground Cumin
- 4 cups chicken broth
- 1 teaspoon sea or Himalayan pink salt
- 1/2 teaspoon Simply Organic® Black Pepper
- 3 limes (cut 1 in wedges for garnish)
- 1 (14-ounce) can black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 6 corn tortillas, cut into strips
- 1 tablespoon olive oil
- A few good pinches of salt and pepper
- 1/2 cup Monterrey jack or sharp cheddar cheese, shredded
- 1 avocado, chopped
Directions
- Spray a 5- to 6-quart slow cooker with cooking spray. Add chicken, onion, garlic, fire-roasted tomatoes, red pepper, chipotle powder, cumin, chicken broth, salt and pepper. Juice 2 limes into the slow cooker and toss in the limes themselves.
- Cover and cook on low heat setting for 4 to 6 hours, or until chicken is tender and shreds easily. Remove chicken to a plate and shred using two forks. Remove spent limes. Return chicken to slow cooker and stir in black beans and cilantro. Cover and cook for another 15 minutes.
- Meanwhile, preheat oven to 375 degrees. On a lightly greased baking sheet, toss tortilla strips well with olive oil and a good pinch of salt and pepper. Bake for 15 to 20 minutes, stirring every 10 minutes to ensure even cooking.
- To serve, ladle soup into bowls; top with cheese, tortilla strips, a fresh lime wedge, diced avocado and chopped cilantro.
