This is my favorite. Tasty slow cooker chicken tortilla soup. We’ve got no fewer than six band/choir/class/piano concerts in the last month of school, so now my slow cooker is my BFF. Low maintenance. Reliable. Red. I may leave it something in my will.
The first tortilla soup recipe I ever tried had me making my own tortilla strips. Oh, honey, no. We do not pull out our slow cooker, only to spend an hour prepping the condiments. We do not. So now we use store-bought tortilla strips — you can find them next to salad condiments like croutons and those weird bacon bits that don’t require refrigerating even though they’re supposed to be meat. You could probably also just crumble up some tortilla chips and toss ‘em in. Or leave them out altogether (though I suppose you couldn’t call it “Chicken Tortilla Soup” anymore. But it would still be tasty.)
That’s my philosophy behind all the condiments in this soup — if you have them on hand, throw ‘em in. If not, it’s all good.
The soup itself is very mild — easy for kids. But if you like a little more spice, you can also add in a few diced jalapeños, or a dash of Cholula.
- 4 boneless, skinless chicken thighs
- 2 15 oz cans diced tomatoes, undrained
- 2 cans (8 oz total) diced, mild green chiles, drained
- 1 c chicken broth
- 1 onion, diced
- 2 tsp garlic powder or 2 cloves garlic, diced
- 1 tsp ground cumin
- salt and pepper to taste
- 1 pkg tortilla strips or chips to garnish
- chopped cilantro
- shredded Monterey Jack cheese
- sliced avocado
- lime wedges
- Place chicken in slow cooker.
- Combine tomatoes, chiles, chicken broth, onion, garlic and cumin in small bowl.
- Pour mixture over chicken.
- Cook on low 6-7 hours or high 3-4 hours.
- Remove chicken and shred with two forks. Return chicken to slow cooker.
- Serve, topping with tortilla strips, cilantro, cheese, avocado and a squeeze of lime.