Slow Cooker Creamy Tortilla Soup

Slow-Cooker Chicken-Tortilla Soup Recipe

Becky Luigart-Stayner, Food Styling By: Marian Cooper Cairns and Lindsey Fine Lower

This hearty soup is a Mexican-inspired favorite, made easy.

Tools you'll need: $20, Crock-Pot 4-Quart Slow Cooker, amazon.com

Yields: 4 servings

Prep Time: 0 hours 20 mins

Total Time: 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

Kosher salt

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

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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.

PER SERVING: protein: 26 g; fat: 8 g; carbohydrate: 18 g; fiber: 6 g; sodium: 707 mg; cholesterol: 108 mg; calories: 244.

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