Slow Cooker Chicken Tortilla Soup
Author: Simply Happenstance
Recipe type: Soup
Serves: 10
- 1½ cup fire roasted frozen corn
- 1 red bell pepper chopped
- 2 cups shredded rotsserie chicken
- 1 can of black beans drained
- 1 teaspoon cumin
- 1 teaspoon Lawry's Seasoning
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 small zucchini chopped
- 1 medium onion chopped
- 3 cloves garlic chopped
- 2 chipotle peppers in adobo sauce plus 2 tablespoons adobo sauce
- 1 28 ounce can stewed tomatoes
- 1 14 ounce can tomato sauce
- 4 cups chicken broth
- 1 cup shredded cheddar or pepper jack cheese
- sour cream, blue tortilla chips, and sliced avocado
- In the base of a slow cooker add the chicken broth, cumin, salt, pepper, and Lawry's.
- Mix together.
- Add the chipotle peppers and sauce, and the stewed tomatoes, and tomato sauce.
- Mix together.
- Add the zucchini, onion, garlic, bell pepper.
- Mix together.
- Add the frozen corn, black beans, and chicken.
- Mix together and place the slow cooker lid on and set on high for 4-6 hours.
- Top with cheese, sour cream, tortilla chips and avocado.
Adapted by Food Network: Why The Chicken Crossed the Road Santa Fe-Fantastic Tortilla Soup
Recipe by Simple as That at https://simpleasthatblog.com/slow-cooker-chicken-tortilla-soup/
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