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Chicken Tortilla Slow Cooker Soup
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Chicken Tortilla Slow Cooker Soup
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 10 people
Ingredients
  • Slice two chicken breasts boneless and skinless lengthwise into half inch strips. Place in single layer on cookie sheet.
  • Drizzle chicken with 2 Tablespoons olive oil and sprinkle with spice mixture:
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoons taco seasoning
  • ½ teaspoons garlic powder
  • ½ teaspoons salt
  • Bake at 375 degrees for 20 to 30 minutes until done. Cut into bite-size pieces and place in slow cooker pot.
  • Add to slow cooker:
  • 1 cup dehydrated minced onion
  • 1 cup dehydrated/freeze-dried chopped green pepper
  • 1 cup dehydrated/freeze-dried chopped red pepper
  • 2 tablespoons dehydrated minced garlic
  • 1 can 10-ounces Rotel Tomatoes and Green Chilies
  • 2 cans 15-ounces each black beans, drained
  • 32- ounces chicken broth
  • 4 cups hot water
  • 4 tablespoons tomato paste
  • *Add more chili powder or taco seasoning if desired
  • Optional—add 1-2 tablespoons of cornmeal to thicken
Instructions
  1. Combine all ingredients in your slow cooker and cook on low 6-8 hours.  After cooking add a few broken tortilla chips with a dollop of sour cream on top.