Slow-Cooker Chicken Tortilla Soup

Name: Slow-Cooker Chicken Tortilla Soup
Yield: Serves 6
Cuisine: Southwest (Tex-Mex)
Ingredients: 1 tablespoon, vegetable oil; 2 , tomatoes, cored and chopped; 1 , onion, chopped fine; 2 , jalapeño chiles, stemmed, seeded, and minced, divided; 6 , garlic cloves, minced; 1 tablespoon, tomato paste; 1 tablespoon minced canned, chipotle chile in adobo sauce, divided; 1/2 teaspoon, table salt; 10 , (6-inch) corn tortillas, divided; 6 cups, chicken broth; 1 1/2 pounds, boneless, skinless chicken thighs, trimmed; 1 cup, vegetable oil for frying; Crumbled, Cotija cheese; Fresh, cilantro leaves; Diced, avocado; , Sour cream; , Lime wedge

69 comments

Appears in Cook's Country August/September 2017

Not only will this hands-off soup make your kitchen smell amazing, but you'll be blown away by its deep toasted-corn flavor.

SERVES6

TIME4 to 6 hours on low

WHY THIS RECIPE WORKS

For a rich, vibrant slow-cooker version of chicken tortilla soup that required minimal hands-on cooking and was loaded with toasted-corn flavor, we quickly cooked a mixture of onion, tomatoes, and chiles on the stovetop before adding it to ...

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