Salsa Verde Chicken Tortilla Soup
Servings 6 -8
Ingredients
Salsa Verde Chicken Tortilla Soup
- 1 1/4 pounds chicken breasts
- 4 cups low sodium chicken broth
- 2 cups Homemade Salsa Verde or storebought
- 2 14.5 oz. cans cannellini beans drained and rinsed
- 1 15 oz. can can sweet corn drained and rinsed
- 1 14.5 oz can fire roasted diced tomatoes,
- 1 zucchini peeled, sliced thick and quartered
- 1 large poblano pepper, seeded and chopped
- 1/2 onion chopped
- 4 garlic cloves minced
- juice of 1 lime (about 2 tablespoons)
- 2 tablespoons honey
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1/2 tsp EACH cumin, smoked paprika, dried oregano
- 1/4 teaspoon pepper
- 1/4 - 1 teaspoon chipotle powder
Toppings
- 6 6” corn tortillas
- pepper Jack, Monterrey, sharp cheddar
- sour cream
- cilantro
- avocado
- lime juice
- hot sauce
- salt and pepper
Instructions
Crockpot Chicken Tortilla Soup
- Lightly spray slow cooker with cooking spray. Add all of the Tortilla Soup Ingredients to the slow cooker. Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes on low.
- When ready to serve, taste soup and add additional salt, pepper, honey, lime, hot sauce to taste. Top individual bowls with tortilla strips and any desired toppings.
Tortilla Strips
- While the soup is cooking, make the tortilla strips. Cut tortillas into 1/2-inch strips. (I stack them all together and use my pizza cutter.)
- Light spray a large baking sheet/jelly roll pan with cooking spray. Add tortilla strips and toss with 1 tablespoon vegetable oil. Arrange strips in a single layer and lightly season with freshly cracked salt. Bake at 425 degrees F for 12-16 minutes or until light golden brown.
Notes
*You can start with a little chipotle powder and add more to taste at the end. I use 1 teaspoon and it is spicy.