A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.Ingredients | Vegetable Soup Recipes Crock Pot
PAM® Original No-Stick Cooking Spray
1 ½ pounds boneless skinless chicken thighs
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground chipotle chili pepper
1 ½ teaspoons ground cumin
4 cups chicken broth
¼ cup fresh lime juice
1 tablespoon Tortilla strips
1 tablespoon Diced avocado
1 teaspoon Chopped cilantro
Directions
Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.
Info | Vegetable Soup Recipes Crock Pot
prep:
15 mins
additional:
8 hrs
total:
8 hrs 15 mins
Servings:
6
Yield:
6 servings
TAG : Pam's Spicy Slow Cooker Chicken Tortilla Soup
