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  • Sarah Orban

Slow Cooker Tortilla Soup

Updated: May 26

This tortilla soup is super easy and packed with so much flavour from a variety of aromatic spices. All you need to do is throw everything in the slow cooker and let it do the rest of the work for you!


It’s healthy, delicious and is perfect for leftovers as the flavour only gets better with time!


This soup is very customizable, you can add black beans for more protein and also add more vegetables like corn and bell peppers.


Depending on your preference for heat you can adjust by removing the seeds from the jalapeños or adjusting the amount of cayenne pepper, more or less depending how much spice you desire.



Servings: 6-8

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours and 15 Minutes


Ingredients

3 Boneless chicken breasts

1 28 oz can diced tomatoes

¾ cup of a Mexican beer

2 tablespoons of rice vinegar

4 cups water or chicken broth (if using omit the chicken powder)

2 tablespoons of avocado oil

1 onion, chopped

1 jalapeno pepper, chopped

2 cloves of garlic, minced

5 teaspoons chicken powder

1 tablespoon chilli powder

1 teaspoon ground cumin

¼ teaspoon of cayenne pepper

1 teaspoon paprika

½ teaspoon Cacao powder

Pinch of salt and pepper to taste


Garnish


4 corn tortillas

Monterey Jack cheese, shredded

Limes

Hot sauce

Avocados, sliced

Handful of fresh cilantro, chopped for garnish

Directions


Step 1

Heat the avocado oil in the slow cooker on high heat. Add the chopped onion, garlic and jalapeño peppers, cook until the onions are soft and translucent. Add the chili powder, ground cumin, paprika, cayenne pepper, cacao powder, salt and pepper. Stir well and cook for 2 minutes.

Step 2

Add the can of diced tomatoes, water and chicken powder (or chicken broth) beer, rice vinegar and chicken breasts.

Step 3

Cover and cook until chicken pulls apart, cook on high for 4 hours or on low for 5-6 hours. Once chicken is cooked shred with a fork.

Step 4

While the soup is cooking, prepare the tortilla chips. Cut the corn tortillas into ¼ inch strips and set aside. In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, approximately 2 minutes a side. Transfer to a paper towel-lined plate and season with salt.


Step 5

Serve with tortilla strips, lime wedges, diced avocado, fresh cilantro, hot sauce and shredded Monterey jack.

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