Slow Cooker Chicken Tortilla Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
This SoCal-inspired Chicken Tortilla Soup is perfect for group gatherings, just add avocados, some fresh lime juice, and a handful of tortilla chips!
Ingredients
  • 1 15-ounce crushed tomatoes
  • 1 red onion, peeled and quartered
  • 3 garlic cloves
  • 1 jalapeño chiles, seeded and chopped
  • 6 cups chicken stock
  • 4-5 organic chicken breasts
  • 1 lime
  • 1 teaspoon red wine vinegar
  • 1 teaspoon ground cumin
  • 3 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 bag frozen corn
  • Suggested garnishes:
  • Fresh lime juice
  • Tortilla chips
  • Avocado slices
  • Chopped cilantro
Instructions
  1. Add the tomatoes and their juice, the onion, garlic, jalapeño chile and 1 cup stock to a blender and process until almost smooth. Add to the slow cooker.
  2. Place the chicken breasts on top of the tomato mixture, careful not to overlap the meat.
  3. Juice a single lime, and add the juice to the slow cooker along with the remaining chicken stock, red wine vinegar, ground cumin and bay leaves. Add the salt and pepper.
  4. Replace the cover and cook on low for 5 hours.
  5. Once the 5 hours has elapsed, remove the chicken and bay leaves from the slow cooker and replace the cover; discard the bay leaves.
  6. Shred the meat and return the chicken to the slow cooker; add the frozen corn.
  7. Cover and cook on low for 30 minutes longer.
  8. Serve immediately. Suggested garnishes include fresh lime juice, tortilla chips, avocado slices and chopped cilantro.
Notes
Adapted from a recipe by Williams-Sonoma.
Recipe by The California Table at http://thecaliforniatable.com/slow-cooker-chicken-tortilla-soup/