Slow-Cooker Chicken-Tortilla Soup

Name: Slow-Cooker Chicken-Tortilla Soup
Prep time: 20 min
Total time: 8 h 20 min
Yield: 4 serving(s)
Ingredients: 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

By Marian Cooper CairnsPublished: Nov 3, 2016

1 Rating

Jump to recipe

Slow-Cooker Chicken-Tortilla Soup Recipe

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

Country Living editors select each product featured. If you buy from a link, we may earn a commission. Why Trust Us?

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

8 hrs 20 mins

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

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

Advertisement - Continue Reading Below

Ingredients

1 1/4 lb. skinless, bone-in chicken thighs
1 small onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, chopped
2 cups 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

Directions

1. Step 1Combine 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.
2. Step 2Cook, 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.
3. Step 3Serve 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.

Advertisement - Continue Reading Below