I love me some chicken tortilla soup. Add some chipotle peppers and not to mention a handy dandy crockpot to simmer and cook all day and this has me like whoa! I made this yesterday and I was so thankful I had an easy lunch to go our first day back to school.
Here is what you will need besides a big ol’ bowl and a giant spoon at the end of the day.
3 boneless skinless chicken breast
1 whole medium onion, chopped
1 carrot, diced
1 celery, diced
2 teaspoons chili powder
1 tbsp cumin
1 can Rotel
1 can 28 oz diced tomatoes
3 1/2 cups low sodium chicken broth
2 whole chipotle peppers 1 tbsp sauce from can
1 can black beans, drained
2 tbsp tomato paste
1 lime, juiced
1/2 cup chopped cilantro
salt and pepper, to taste
Extras: avocado, cheese, sour cream, extra cilantro and lime, tortilla strips or crushed chips
Place the chicken in the slow cooker and sprinkle chili powder, cumin, and salt and pepper. Add the onion, can of Rotel, diced tomatoes, celery, carrot, chipotle peppers, chicken stock, black beans and stir. Cook on low for 6-8 hours or high for 4 hours. When finished, shred the chicken in the soup and add lime juice and cilantro.
Serve in a big ol’ bowl, add your extras, and eat it all up. I love mine with extra avocado, a little cheese, lots of tortilla strips, extra cilantro, and lime juice!!