yourhealthharmony

Nutrition for Body and Soul

Chicken-Tortilla Soup

on October 30, 2017

I’m on a crock pot roll!  Love my crock pot.

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Ingredients

  • 1 1/4 lb. skinless, bone-in chicken thighs
  • 1 small onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 garlic clove, chopped
  • 2 oz. chicken stock
  • 1 (14.5-oz.) can diced tomatoes, drained
  • 1 (8-oz.) can tomato sauce
  • 1 (4-oz.) can chopped green chiles
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 3/4 tsp. ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 2 yellow squash, halved and sliced
  • 3 oz. green beans, halved
  • 1 tbsp. fresh lime juice
  • 2 1/2 tbsp. chopped fresh cilantro, plus more for serving
  • Sliced jalapeños, sour cream, and tortilla chips, for serving

Directions

  1. Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper.
  2. Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
  3. Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips alongside.

Thank you Country Living for this delicious soup!

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