Slow Cooker Spicy Creamy Chicken Tortilla Soup
Ingredients(13)
boneless, skinless chicken breasts, cut into cubes
3
ground cumin
1 teaspoon
dried oregano
1 teaspoon
hot sauce
½ cup
diced tomatoes with chiles
2 cans (10 ounces each)
white onion, roughly chopped
1
garlic
3 cloves
low-sodium chicken broth
2 quarts
black beans
1 can (15 ounces)
1 cup
frozen corn
1 pound bag
corn tortillas, torn in pieces
2
tortilla chips, cilantro, avocado, lime wedges, and queso fresco, for serving
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Place the chicken at the bottom of a 6-quart slow cooker. Add cumin, oregano, and hot sauce, and stir well to coat the chicken with the seasonings.
- 2
Use a blender to puree the tomatoes, onion, and garlic, then add to the slow cooker. Stir in the chicken broth and black beans; cover and cook on low for 6 to 7 hours.
- 3
During the last 30 minutes, mix the ranch dressing and corn together in a medium bowl, then stir into the soup. Add the shredded corn tortillas, and stir again.
- 4
When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.
Multi-Cooker-Friendly Recipe Instructions
- 1
Place the chicken in the inner pot of your multi-cooker. Add cumin, oregano, and hot sauce and stir well to coat the chicken with the seasonings.
- 2
Use a blender to puree the tomatoes, onion and garlic, then add to your multi-cooker. Stir in the chicken broth and black beans.
- 3
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 15 minutes. Select “cancel” to turn off the machine.
- 4
Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.”
- 5
Mix the ranch dressing and corn together in a medium bowl. Add to the pot, along with the shredded corn tortillas. Stir well.
- 6
Follow the above steps to set the buttons again, but set the timer for 3 minutes. When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.
* Always follow manufacturer’s instructions.
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