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Slow Cooker Chicken Tortilla Soup

4 c. chicken broth

1 small can diced green chiles

1 15 oz. can Rotel

1 15 oz. can black beans, drained

2 t. worchestershire sauce

2 T. lemon or lime juice

2 garlic cloves, minced

8 oz. tomato sauce

8 oz. sour cream

1/2 c. water

4 T. flour

salt/pepper

4 boneless, skinless chicken breasts

chili powder

cumin

garlic powder

cayenne pepper

olive oil.


1.  Preheat the oven to 375 degrees.

2.  Generously sprinkle/rub chicken breasts with chili powder, cumin, garlic powder and a pinch of cayenne. Drizzle with olive oil and bake for 35 to 40 minutes or until juices run clear.  Cool.

3.  In a large slow cooker combine chicken broth, green chiles, Rotel, black beans, worchestershire sauce, lemon or lime juice, garlic cloves, salt, pepper and tomato sauce.  Stir, set on HI put on the lid.

4.  When chicken is cool, dice into chunks and add to the slow cooker.

5.  After two hours, when broth mixture is very hot, combine the 1/2 c. water and flour.  Whisk into the soup and return the lid for another hour.

6.  An hour before serving {slow cooker can stay on LOW most of the day}, stir in the sour cream.

7.  Serve with crushed tortilla chips.

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