Melissa d'Arabian's Slow Cooker Tortilla Soup
This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 1/2 cups water
- 1/2 teaspoon chili powder
- 1 1/2 cups chicken broth
- 1/2 teaspoon ground cumin
- 1/2 cup monterey jack cheese shredded
- juice of 1/2 lemon
- 3 chicken thighs skin removed
- 10 ounce can diced tomatoes with green chiles
- 1 1/2 cups cooked black beans
- 1 yellow onion finely chopped
- 3 garlic cloves finely minced
- 1 jalapeno finely chopped
- 20 tortilla chips
- 3 tablespoons fresh cilantro finely chopped
- Carbohydrate 24.26629625 g
- Cholesterol 395.595 mg
- Fat 81.39229375 g
- Fiber 8.03263735058159 g
- Protein 105.0103675 g
- Saturated Fat 24.98824175 g
- Serving Size 1 1 Serving (732g)
- Sodium 451.069750003005 mg
- Sugar 16.2336588994184 g
- Trans Fat 6.69705200000002 g
- Calories 1270 calories
Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
