Fall is in the air! Actually, here in Texas, it’s not even close but the calendar says otherwise. So in honor of the upcoming Fall season, I am blogging a favorite soup recipe. As you know, I am a huge fan of soup. This particular recipe can be done in a slow cooker, or not. I will show the slow cooker method, but if you would rather just throw everything in a pot and use cooked chicken, be my guest.
To start, throw a few boneless skinless chicken breasts (or thighs) into a slow cooker and sprinkle with a couple packets of taco seasoning.
Next, add a chopped onion, red and green bell pepper and a couple of chipotle peppers and some of the adobo sauce. (I never use a full can of these peppers so I freeze the remaining peppers in a Ziploc bag. Today, I used a couple of the frozen ones.)
Next, add a large can of diced stewed tomatoes, some Rotel (stewed tomatoes with chili peppers) and a can of tomato paste.
Add some chicken broth and give it all a good stir without disturbing the chicken at the bottom.
Then add a large can of Ranch Style beans, black beans or pinto beans. I use Ranch Style because I love the extra flavor it adds but you be you! (Side Note: if using Ranch Style I pour whole can in juice and all. If using black beans or pinto beans, drain and rinse before adding.) Place the lid on top and allow that to cook on high for a couple of hours.
Alternative Method
If you prefer to speed up this process, in a large dutch oven, saute onions and bell pepper in a little oil over medium heat. Add cooked shredded chicken and remaining ingredients. Simmer about 30 minutes.
After a couple of hours in the slow cooker, remove chicken, shred it and return it to the slow cooker to finish cooking.
After about four hours on high (or 6 on low), serve over crushed tortilla chips and garnish with cheese. I also like to add a little sour cream, and avocado if I happen to have some around. Note: slow cookers cook at varying levels so just be certain chicken is cooked thoroughly.
Enjoy!
Chicken Tortilla Soup
Ingredients
- 4 chicken breasts
- 2 packets taco seasonings
- 1 onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 chipotle peppers with adobo sauce or to taste
- 1 28 oz can diced tomatoes
- 1 10 oz can Rotel diced tomatoes with chilies
- 1 6 oz can tomato paste
- 4 cups chicken broth
- 1 26 oz can Ranch Style Beans or black beans or pinto beans
- salt and pepper to taste
Instructions
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In a slow cooker, add chicken and season with taco seasoning packets.
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Add chopped onion, bell peppers and chipotle peppers.
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Stir in diced tomatoes, Rotel, tomato paste and chicken broth without disturbing chicken on the bottom. Add beans and give a quick stir. (If using Ranch Style beans, I add whole can with juice. If using black beans or pinto beans, drain and rinse.)
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Cook on high for 2 hours. After a couple hours of cooking, remove chicken, shred and return it to slow cooker. Cook an additional 2 hours.
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Soup should be done after about 4 hours on high or 6 on low. Although slow cookers cook at varying speeds so be certain chicken is cooked thoroughly.
