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slow cooker chicken tortilla soup

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Slow-Cooker Chicken-Tortilla Soup

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

Ingredient

    • 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

Instructions

    1. 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.
    2. 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.
    3. Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips alongside.