Slow Cooker Spicy Chicken Tortilla Soup
Ingredients
1 1/2 lb boneless chicken breast
15 oz corn, drained
15 oz fire roasted tomatoes
15 oz black beans, rinsed and drained
1 C yellow onion, chopped
2 poblano peppers, chopped, roughly 2 cups
3 cloves garlic, minced
2 tsp chipotle chili powder, or to taste
2 tsp salt
1 tsp ground black pepper
1 tsp cumin
5 C chicken broth
Toppings:
tortilla strips
cheese
green onions
avocado
Directions
To the bowl of a 5-6 quart slow cooker, add chicken, chopped onion and poblano peppers, beans, corn and seasonings. In a blender, process fire roasted tomatoes with 2 cups chicken broth. Add to slow cooker with remaining 3 cups chicken broth. Stir gently. Cover and cook on high for 4 hours or on low for 8 hours.
When cook time is up, remove chicken and shred with forks. Return chicken to soup. Stir to combined. Taste and adjust spices as desired.
Serve warm with optional cheese, green onions, avocado and tortilla strips or chips.
