Cheesy Chicken Tortilla Soup in the Slow Cooker

This slow cooker chicken tortilla soup is easy and delicious, cheesy and flavorful. Makes a big pot! Optional garnishes: shredded cheese, diced green onions, cilantro, lime juice, pickled jalapenos, sour cream, and avocado slices.

INGRIDIENT

1 ½ pounds chicken tenders

salt to taste

1 pinch ground cumin, or to taste

1 pinch chili powder, or to taste

1 pinch garlic powder, or to taste

ground black pepper to taste

1 tablespoon olive oil, or to taste

1 (32 ounce) container chicken broth

2 (15.5 ounce) jars queso dip

2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)

1 (16 ounce) package frozen pepper and onion stir-fry blend

2 cups crushed tortilla chips

⅔ (15 ounce) can black beans, drained

2 medium jalapeno peppers - stemmed, seeded, and minced

¼ medium lime, juiced

1 pinch cayenne pepper, or to taste

¼ cup crushed tortilla chips, or to taste

DIRECTION

Step: 1

Rub chicken with salt, then follow with cumin, chili powder, and pepper.

Step: 2

Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.

Step: 3

Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.

Step: 4

Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.

NUTRITION FACT

Per Serving: 441 calories; protein 30.3g; carbohydrates 28.9g; fat 23.4g; cholesterol 102.7mg; sodium 1981.1mg.

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