Slow-Cooker Chicken-Tortilla Soup
0 hours 20 mins
8 hours 20 mins
1 1/4 lb. skinless, bone-in chicken thighs
1 small onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, chopped
2 c. chicken stock
1 (14.5-oz.) can diced tomatoes, drained
1 (8-oz.) can tomato sauce
1 (4-oz.) can chopped green chiles
1 tsp. chili powder
1 tsp. dried oregano
3/4 tsp. ground cumin
Freshly ground black pepper
2 yellow squash, halved and sliced
3 oz. green beans, halved
1 tbsp. fresh lime juice
2 1/2 tbsp. chopped fresh cilantro, plus more for serving
Sliced jalapeños, sour cream, and tortilla chips, for serving
- Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper.
- Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
- Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips alongside.
Recipe and Photo Curtesy: Country Living