I first posted a recipe with the same name five years ago. This new version boasts bigger flavor with a few additional ingredients and new sauté procedure. Slow cooking is perfect for this busy spring season. Simply start this in the morning to cook on low for 7-8 hours or at lunchtime, to cook on high for 5-6 hours. If your slow cooker does not have a sauté function, simply prepare the first part of this recipe in a skillet on the stove top and transfer to the slow cooker when ready.
If you are not familiar with Chihuahua cheese, please try it. It is wonderfully creamy and is often used in quesadillas, too.
Slow Cooker Chicken Tortilla Soup (serves 6)
1 pound boneless, skinless chicken breast
2 tablespoons olive oil
2 teaspoon chili powder
1 jalapeno pepper, seeded and diced
1 onion, cut into eighths
1 clove garlic, minced (about 1 teaspoon)
1-1/2 cups corn from cob (or 1 can sweet corn)
1 can fire roasted (15 ounce) canned tomatoes
4 cups chicken broth
1 teaspoon oregano
2 corn tortillas, torn into 1-inch pieces
1 can (15 ounce) black beans, drained and rinsed
Salt to taste
Garnishes: non fat plain Greek yogurt (or light sour cream), shredded Chihuahua cheese, sliced avocado, fresh lime.
Heat oil in slow cooker set at 400 degrees on ‘Sauté’. Add pepper, onions, garlic and corn, sauté for a few minutes. Add chili powder and stir to coat vegetables and heat until chili powder is fragrant. Place chicken on top of veggie. Add tomatoes, broth, oregano and tortillas. Adjust slow cooker setting to low, cover and cook for 7-8 hours. (Or set on high for 5-6 hours). At the end of cooking, remove chicken breast to a plate. Add black beans to the slow cooker to heat while shredding the chicken with two forks. Add shredded chicken back to pan. Serve soup in bowls topped with garnishes. Enjoy!