Description
This slow cooker chicken tortilla soup is easy and delicious, cheesy and flavorful. Makes a big pot! Optional garnishes: shredded cheese, diced green onions, cilantro, lime juice, pickled jalapenos, sour cream, and avocado slices.
Ingredients
- 1 ½ pounds chicken tenders
- salt to taste
- 1 pinch ground cumin, or to taste
- 1 pinch chili powder, or to taste
- 1 pinch garlic powder, or to taste
- ground black pepper to taste
- 1 tablespoon olive oil, or to taste
- 1 (32 ounce) container chicken broth
- 2 (15.5 ounce) jars queso dip
- 2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
- 1 (16 ounce) package frozen pepper and onion stir-fry blend
- 2 cups crushed tortilla chips
- ⅔ (15 ounce) can black beans, drained
- 2 medium jalapeno peppers – stemmed, seeded, and minced
- ¼ medium lime, juiced
- 1 pinch cayenne pepper, or to taste
- ¼ cup crushed tortilla chips, or to taste
Instructions
- Rub chicken with salt
- then follow with cumin
- chili powder
- and pepper.
- Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear
- about 3 minutes per side. Remove from the heat and cut into chunks.
- Combine chicken broth
- queso
- diced tomatoes and chiles
- pepper and onion blend
- tortilla chips
- black beans
- jalapeno peppers
- and lime juice in a slow cooker. Add chicken. Season soup with cayenne
- and add more salt
- cumin
- chili powder
- garlic powder
- and pepper to taste. Mix well.
- Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.
Prep Time: 20 mins
Cook Time: 5 hrs 10 mins
Total Time: 5 hrs 30 mins
Servings: 8