Staple #4: Chicken Tortilla Soup
For the most part, my husband and I are pretty good about bringing our lunches to work but every once and a while, life gets busy and we go out. For a long time, one of my husband’s favorite options was walking over to the Whole Foods near his office. He would get their Chicken Tortilla Soup and a small boule. He raved about the soup so much I finally decided I had to try it. It was delectable! After looking at the ingredients they listed and trying it several times, I decided to recreate it at home. The result is an easy and delicious slow cooker recipe. It’s perfect to come home to after a day at the office or on the slopes.
Chicken Tortilla Soup
Prep Time: 15 minutes
Cook Time: 4-8 hours
Yields: 6-8 servings
1 green pepper, finely chopped
2 (28-ounce) cans diced tomatoes
1 carrot, finely chopped
1 medium yellow onion, chopped
8 cloves garlic, finely chopped
4 cups chicken broth
2 teaspoons ground cumin
1 teaspoon cayenne pepper or more to taste
5-6 boneless, skinless chicken thighs
Salt and pepper, to taste
2 tablespoons lime juice or more to taste
In a slow cooker, add all ingredients up to and including the chicken thighs. Cook on high for 4 hours, low for 8 hours or until the chicken shreds easily. Remove the chicken from the soup and shred. Return the chicken back to the soup. Stir in the lime juice. Add salt and pepper to taste.
The soup is nice on its own, over rice or topped with sour cream, cheese and/or cilantro.
The recipe says 4-8 hours for the cook time. Some times life is busy and I have left it cooking on low for up to 12 hours with great results. This recipe is flexible and will fit your schedule.