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Slow Cooker Chicken Tortilla Soup. My sister Betsy is visiting, which means my sides hurt from laughing and I haven’t stopped cooking for three days. Bets and I love to cook and eat together, and you never know what direction we’re going to head. Some visits we do nothing but bake cookies.

Other visits we cook up weird stir fry dishes and appetizers. Other visits we try to master bread. This visit has been all about the slow cooker. I have to point out that Bets and I did not grow up in a slow cooker house. Our mom was a great cook and made hearty, homey food, but she just didn’t routinely use a slow cooker.

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So it’s fun to figure out these things together! Here’s a soup we made Saturday. It’s my favorite kind of slow cooker recipe in that it requires no pre- cooking or sauteing or browning. You literally throw everything in, turn it on, then go live your life until it’s done. Alternately, have your kid sister dice an onion.

Chopped Halloween Episode 2015 Pavitra

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While your at it, dice—or have your kid sister dice—a red bell pepper! Now, for the chicken: Throw chicken breasts right into the slowcooker. That would be plenty!) Season the chicken with whatever you’d like: I sprinkled on chili powder. You can also sprinkle on a packet of taco seasoning if you wanna be particularly sassy.) Then everything else goes on! It adds zip and zest and zeal. To add a little more liquid to the mix, pour in chicken broth. You can use pinto if you have ’em—even kidney beans would be fine!

Then add salt and pepper, a little tomato paste, and give it all a stir. Lid goes on, and set it on high for 4 to 5 hours! This is 5 hours later. I stirred it once or twice during the cooking just for kicks, but you don’t have to.

We shredded ours pretty fine (and it fell apart very easily) but you can just break it apart if you prefer the chicken to be in larger chunks. Before you serve it up, a little lime is nice! Pardon the not- good quality of this photo.

It was getting dark and it was cloudy and my camera was tired. Smelled divine and looked divine—we were ready to dig in. But of course! Sour cream (yum). Normally, tortilla soup would have strips of corn tortilla, but the chips give it the same corn flavor and they’re fun. Slow Cooker Chicken Tortilla Soup. December 2. 8, 2.

Prep Time: 1. 0 Minutes. Difficulty: Easy. Cook Time: 5 Hours. Servings: 1. 2 Servings. Chicken Breasts. 2 teaspoons Chili Powder. Cumin Salt And Pepper, to taste. Medium Onion, Chopped.

Red Bell Pepper, Seeded And Chopped. Seeded Yellow Bell Pepper, Chopped. Ounce) Whole Or Diced Tomatoes, With Juice. Rotel. 3 cups Low Sodium Chicken Broth (more If You Like The Soup More Liquidy)4 ounces, weight Tomato Paste. Chipotle Pepper In Adobo (may Add 2 To 3 If You'd Like)1 can Black Beans, Drained And Rinsed. Lime, Juiced Fixins: Sour Cream, Avocado, Cilantro Leaves, Grated Cheese. Place the chicken in the slow cooker.

Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Watch Cold Storage Tube Free.

Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice. Using 2 forks, break up the chicken into chunks (or you may shred it more fine.) Taste and add more salt if the soup needs it. Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!