Chicken Tortilla Soup

Chicken Tortilla Soup

Cook temperature High (212°F)
Cook time 5 hrs
Servings 6–9
Prep time 15 mins

Ingredients

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Chef's Tip
Ingredient amounts are for reference only and are based on a 6-7 Qt capacity. Adjust quantities and cooking liquid as needed based on serving size.

Directions

Step 1

Heat olive oil in a skillet. Sear chicken breasts on both sides until golden brown, about 3-4 minutes per side. Work in batches if needed. Transfer to slow cooker.

Step 2

Add onions, bell peppers, garlic, beans, tomatoes, corn, cilantro, chili powder, cumin, and salt to slow cooker.

Step 3

Pour in broth. Cover and cook on HIGH (212°F) for 5 hours until chicken is tender.

Step 4

Shred chicken. Stir in Monterey Jack. Cover for 5 minutes until melted.

Step 5

Heat 2 tbsp oil in a pan. Fry tortilla strips until crispy, about 2–3 minutes. Transfer to paper towel; season with salt.

Step 6

Top soup with tortilla strips, avocado, sour cream, cilantro, and lime.

Made with SUNVIVI Slow Cooker

Made with SUNVIVI Slow Cooker

Make this recipe effortlessly in the SUNVIVI Slow Cooker for tender, fall-apart results every time.

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