Is there anything better than coming home late from work and having one of your favorite meals already made for you? Why yes there is…when it’s chicken tortilla soup! Now, I don’t want to say that I’m lazy, but let’s be honest: who wants to cook after work? Definitely not me. Half the time I find myself rummaging through
half eaten blocks of cheese leftovers because I would rather be malnourished that cook.
Alas, the “winter” months are still upon us here in Seattle and though I can’t wait for some warmth, I might as well embrace soup season while it’s still here.
Throw it all in the good ol’ crock pot, turn it on, botta bing botta boom, you’ve got soup.
Slow Cooker Chicken Tortilla Soup
1 pound chicken breast
4 cups chicken broth or stock
1 small onion, diced
2 cloves of garlic, minced
1 15 ounce can fire roasted tomatoes with green chiles (Trader Joe’s has it)
1 12 ounce jar fire roasted red and yellow peppers (Trader Joe’s again)
1 cup frozen fire roasted corn (you can also use canned of fresh)
1/4 teaspoon spicy mexican style chili powder
1 1/2 teaspoons salt
1 teaspoon ground pepper
Mexican blend shredded cheese
Crumbled tortilla chips
Throw everything from the chicken breast to the ground pepper into the slow cooker and cook on low for 8 hours (or high for 4).
Before serving, shred the chicken breast with two forks (or you can use small chicken breast pieces to make it easier).
Top with a generous heap of mexican blend shredded cheese, crumbled tortilla chips and avocado. I like to use half of an avocado for 1 bowl of soup, but that’s just my personal preference.
Enjoy with chips, salsa and guacamole and maybe throw in a dos equis 😉