After a busy holiday season and months of endless feasting, we’re all looking for ways to eat a little bit better in the New Year. But with jam-packed schedules that demand most of our attention, carving out the time to cook can be a challenge, especially when recipes lack that one magic ingredient: simplicity. Enter Slow Cooker Chicken Tortilla Soup. This hearty soup is both nourishing and flavorful, and it requires barely any effort thanks to our dear friend, the slow cooker. Just throw the ingredients in, and go! If you’re feeling adventurous, the recipe includes instructions for homemade tortilla bowls. Happy eating!
1 onion, diced
1 jalapeño, diced
3 garlic cloves, chopped
3 chicken breasts
1 15-oz. can black beans, drained
1 15.25-oz. can corn, drained
1 14.5-oz. can diced tomatoes
1 10-oz. can red enchilada sauce
4 cups chicken stock
1/2 teaspoon oregano
1/2 teaspoon ground pepper
1 teaspoon cumin
1 teaspoon salt
1 pack large flour tortillas (optional)
Vegetable oil for frying (optional)
Monterey jack cheese
Place onion, jalapeño, and garlic in the bottom of a slow cooker.
Place the chicken breasts on top of the diced veggies.
Add all canned ingredients to the chicken in the slow cooker. Top with the chicken stock.
Set slow cooker to high and cook for 3 hours.
When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
To make the tortilla bowls (optional), fill a large pot 2/3 full with vegetable oil and heat until it reaches 350°F.
Carefully place the tortilla on top of oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack for a few minutes.
Place fried tortilla bowl in a soup bowl and fill it with the soup.
Top it off with cheese, avocado, cilantro, and garnish with a lime wedge.