A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.
Preparation Time
15 mins
Total Time
15 mins
Calories
268 Calories
Recipe Instructions
Step 1
Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
Step 2
Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.
Ingredients
¼ cup fresh lime juice
4 cups chicken broth
1 ½ teaspoons ground cumin
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
PAM® Original No-Stick Cooking Spray
1 ½ pounds boneless skinless chicken thighs
1 tablespoon ground chipotle chile pepper
1 ounce Tortilla strips, diced avocado, and chopped cilantro