Slow Cooker Spicy Creamy Chicken Tortilla Soup

Steps (4)

1. 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. 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. 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. 4

   When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.

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  Multi-Cooker-Friendly Recipe Instructions

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  1. 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. 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. 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. 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. 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. 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.