Tuesday, September 24, 2019

Slow Cooker Chicken Tortilla Soup

It's fall and fall + slow cookers go hand in hand, don't you think? Last week I pulled my slow cooker out for the first time in several months and decided to let it cook dinner for me. I absolutely love my slow cooker. It makes my life so. much. easier. and any recipe I can find that tastes yummy and cooks in a slow cooker is an automatic favorite for Chef Kara.
I am a huge fan of soups and chicken tortilla soup is one of my favorites. The chicken tortilla soup at On The Border is a particular favorite of mine and years and years ago I decided to try to recreate it myself. I shared the recipe on here at the time but I cooked it all on the stove. This was pre-kids and before I felt the need to simplify my life. Scott mentioned to me last week that my chicken tortilla soup sounded really good to him and asked if I'd make it. It occurred to me that I could totally throw it in the slow cooker so that's what I did. And the result was delicious. I shared it on my Instagram stories and had so many ask for it so I thought I'd put it on here too.
- 2 boxes of chicken broth
- 1 package of boneless, skinless chicken
- 1 squash and zucchini quartered
- 1/4 purple onion chopped
- 1/2 cup of baby carrots chopped
- 1 can of rotel
- salt and pepper to taste
- shredded cheese
- tortilla chips

Simply throw everything into your slow cooker and cook on low for 6-8 hours. After about 6 hours I take my chicken out and shred it then return to the slow cooker. I crumble tortilla chips in the bottle of my bowl, ladle the soup over it, then top with shredded cheese and a dollop of sour cream. It's so delicious and easy and bonus--very low calorie!!

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