Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

This hearty low-cost soup is full of warming Mexican flavour and makes a great filling lunch or supper all the family will enjoy.
  • Total Time 2 Hours 50 Minutes
  • Spice Level Mild
  • Servings 6
  • Ingredients 12

Ingredients

  • 600g chicken thigh fillets
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 red capsicum, deseeded and diced
  • 1 x 400g tin chopped tomatoes
  • 1 x 425g tin Old El Paso™ Black Beans, drained and rinsed
  • 1 tablespoon mild chilli powder
  • 1 teaspoon ground cumin
  • 750ml chicken stock (made with 1 stock cube)
  • 2 tablespoons lime juice
  • 185g Chips
  • 1 tablespoon freshly chopped coriander, to garnish

Instructions

  1. Mix the chicken, onion, garlic, capsicum, tomatoes, beans, spices and stock in the base of a slow cooker pot (see Tips).
  2. Cover and cook on High setting for 2 1/2 hours or until the chicken is very tender and will shred easily.
  3. Remove the chicken from the pot with a slotted spoon and place on a chopping board. Roughly shred using two forks. Return to the pot with the lime juice and stir well. Season to taste with salt and freshly ground black pepper.
  4. Roughly break up a few of the tortilla chips (about 40g). Ladle the soup into bowls, top with the broken tortilla chips and garnish with the coriander. Serve with the rest of the tortilla chips on the side.

Tips

You will need a large slow cooker with a 5 litre capacity for this recipe. Cooking times may vary so check the appliance manual for guidance.

Use a sharp knife to trim off any excess fat from the chicken thigh fillets before adding to the slow cooker pot.