Slow Cooker Chicken Tortilla Soup
- 1 49 oz. can of chicken broth (Swanson Natural Goodness) or the equivalent of homemade stock, etc.
- 1 lb. boneless, skinless chicken breasts, cooked and shredded (or use a rotisserie chicken, or a whole chicken you've cooked, etc.)
- 1 medium onion (white, yellow, sweet - whatever you have on hand), diced
- 1 serrano pepper, seeded and finely diced (you can also use a fresh jalapeno, or leave them out, but it's REALLY NOT THAT HOT with just one!)
- 1 green bell pepper, diced
- 1 14.5 oz. can petite diced tomatoes (the whole can, baby)
- 2-3 cloves of garlic, minced (have you ever heard of the garlic rocker? awesome!)
- 1 tsp. chili powder
- 1/2 tsp. freshly ground black pepper
- salt to taste, maybe (be careful - broth and canned tomatoes can have a lot of sodium)
- 1 c. or so frozen corn, or a can of corn, drained, or leave it out (if canned, I prefer to add later)
- 1 14.5 oz. can black beans, drained and rinsed (I prefer to add them later so they don't get too mushy)
- tortillas, cut into strips, seasoned & toasted for some crunch
- shredded monterey jack or cheddar cheese, or cotija or queso fresco, crumbled
- chopped fresh cilantro
- sour cream
- avocado, sliced
- fresh diced tomatoes
- ...you get the idea!
First, cook up your chicken - either roast a whole chicken and then use that meat, buy a rotisserie chicken at the store, or if you have some chicken breasts on hand, season with a little salt and pepper (I actually used a little Arizona Dreaming seasoning from Penzey's instead) and brown them in a skillet with a little oil.
Then add everything to the slow cooker, and cook on low for 8-10 hours, or high for 4 hours. I personally like adding in some black beans, but I do it toward the end of the cooking time - same with corn, unless it' frozen. Do whatever floats your boat.
Before you eat, prep your garnishes, and get them ready. Slice up a few tortillas very thin, and then spritz with a little olive oil, season with chili powder, and then bake in a 350 oven for a few minutes, turning once, until they're crisped. You can burn them if you forget, so stay close.
You can freeze this, too - it makes a pretty large batch!