Mexican Sopa

I like my soup like I like my men; latin and spicy. This soup is perfect for a cold winter night when you need something to warm your loins.

Let’s talk about the ingredients for this slow cooker chicken tortilla soup. We’ve got chicken breasts (throw ’em in whole!), onion, red bell pepper, corn, black beans, mild green chilies, chicken broth, tomatoes and spices. This soup is not needy, all you have to do is put everything in the slow cooker and walk away. When it’s time to eat, remove the chicken breasts from the soup and shred them, then return them to the pot.

Ingredients

• 1/2 cup white onion diced
• 1/2 cup red bell pepper diced
• 1 cup frozen corn
• 1 15 ounce can black beans rinsed and drained
• 1 1/4 lbs boneless skinless chicken breasts
• 1 4 ounce can mild green chilies
• 1 8 ounce can tomato sauce
• 1 14.5 ounce can diced tomatoes do not drain
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 6 cups chicken broth
• 1 teaspoon kosher salt

Garnishes

• Cilantro leaves, tortilla strips, sour cream, avocado, olives or shredded cheese

Instructions

1. Place the onion, bell pepper, corn, black beans, chicken, chilies, tomato sauce, tomatoes, chili powder, cumin, garlic powder, chicken broth and salt into a slow cooker. Stir to combine.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
3. Remove the chicken breasts from the pot and shred with two forks. Return the chicken to the pot.
4. Stir in the chopped cilantro and ladle into bowls. Top with tortilla strips and any other toppings you desire. Serve immediately.

Happy souping!

Stone