Name: Erickson Slow Cooker Chicken Tortilla Soup
Yield: 6–8 servings
Ingredients: 1 1/2 lb boneless skinless chicken breasts or thighs; 1 onion, diced; 3 garlic cloves, minced; 1 jalapeño, seeded and diced; 1 28-oz can crushed tomatoes; 1 15-oz can black beans, drained; 1 cup corn; 4 cups low-sodium chicken stock; 1 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; Juice of 1 lime; Tortilla strips, avocado, cilantro, and cheese for serving

Directions

1. Add chicken, onion, garlic, jalapeño, tomatoes, beans, corn, stock, chili powder, cumin, paprika, and salt to the slow cooker.
2. Cook on LOW 6 to 7 hours.
3. Remove chicken, shred, and return to soup.
4. Stir in fresh lime juice and adjust seasoning.
5. Serve with crisp tortilla strips, avocado, cilantro, and cheese.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F in the thickest portion and refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Chicken Tortilla Soup

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.