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Slow Cooker Chicken Tortilla Soup Recipe
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 rib Celery, diced
- 5 medium Carrots, diced
- 2 large White Onions, diced
- 4 cloves Garlic, diced
- 26 ounces Chopped Tomatoes
- 1 tablespoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 6 cups Chicken Stock
- 3 cups Chicken
- 3 cups Bell Peppers
- Tortilla Chips
Directions
- Heat the olive oil in a large skillet over medium heat. Add the celery, carrots, onions, and garlic, and sauté until tender (about 5 minutes).
- Stir in the tomatoes and spices (cumin, ancho chili powder, salt, and pepper), and continue to cook for an additional minute or two.
- Pour the vegetable mixture into your slow cooker. Stir in the chicken stock, shredded chicken, and bell peppers.
- Cook on low for 8 hours.
- When you are ready to serve, simply add tortilla chips and your other favorite toppings.
Notes
- Want to save the leftovers? This soup freezes well. Just transfer the cooled soup to an airtight container and freeze for up to 6 months. Then, just reheat, and enjoy!
- A carton of chopped tomatoes should be equal to 26 ounces