Sunday, August 14, 2016

Slow Cooker Chicken Tortilla Soup

1-1/4 lbs. skinless, bone-in chicken thighs
1 small onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, chopped
2 c. chicken or vegetable stock
1 14-oz. can diced tomatoes, drained
1 8-oz. can tomato sauce
1 4-oz. can chopped green chiles
1 t. chili powder
1 t. dried oregano
3/4 t. cumin
Kosher salt and freshly ground black pepper
2 yellow squash, halved and sliced
3 oz. green beans, halved
1 T. fresh lime juice
2-1/2 T. chopped fresh cilantro, plus more for serving
Sliced jalapenos, sour cream, and tortilla chips, for serving

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 7-8 hours or HIGH 3-4 hours.

Add squash and green beans and cook, covered, 30 minutes. Remove chicken, discard bones, and shred meat; return to slow cooker. Stir in lime juice and cilantro.

Serve topped with cilantro, jalapenos, and sour cream, with tortilla chips alongside.

Makes 4 servings.

Adapted from County Living magazine, Sept. 2016, p. 106. 

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