DONNA’S DAY: Perfect Slow Cooker Chicken Tortilla Soup, Any Season | Community life


Mention “slow cooker meal” and your mind is undoubtedly drifting into the cold temperatures of fall and winter.

Mine too, until my oldest son Bjorn took over dinner a few nights ago and poured him bowls of his tasty slow cooker chicken tortilla soup.

Topped with crispy bean sprouts from the Asian market, cilantro from the garden, and a handful of grated cheese and crushed crisps, its version of the Tex-Mex / Asian fusion is made for healthy family cooking.

This gets even better when you consider the three minute prep time factor. No need to sauté chicken or chop vegetables in advance. Just let your kids open five boxes of basic ingredients while you unwrap a package of fresh chicken breasts.

Throw all the food into the slow cooker, set it to low and the soup is ready in 6-8 hours. Nothing could be simpler than that!

Bjorn Slow Cooker Chicken Tortilla Soup

2 14.5-ounce cans of parboiled tomatoes

1 can (15 ounces) black beans

1 can (4 ounces) diced green peppers

1 can (15 ounces) chicken broth

2 pounds boneless, skinless chicken breasts or 1 pound for a less dense soup


Grated cheddar cheese


Mung bean sprouts

Tortilla chips, crushed

1. Place all of the soup ingredients in a slow cooker and mix lightly. Cover, set the slow cooker to low and cook for 6 to 8 hours.

2. When ready to serve, remove the cooked chicken and shred it into bite-size pieces with a fork. Return the pulled chicken to the slow cooker and stir. Cook for another hour if desired, or pour into large soup bowls.

3. Add toppings as desired. Serve with a green salad and enjoy fresh fruit for dessert. Makes 6-8 servings.

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