Recipe Background
What makes the Ultimate Chicken Tortilla Soup so ultimate? Well, maybe it's all the tender veggies that get soaked together to create a mariachi of flavors? Maybe it's the juicy, extremely flavorful chicken thigh meat that gets shredded and is engulfed with said juices and flavors? Or quite possibly it's the fact that Ultimate Chicken Tortilla Soup is made in your beloved slow cooker, saving you time yet bringing you a very desirable dish? We definitely think it's because of all of these reasons, and many more, that this soup is better than the rest!
What makes the Ultimate Chicken Tortilla Soup so ultimate? Well, maybe it's all the tender veggies that get soaked together to create a mariachi of flavors? Maybe it's the juicy, extremely flavorful chicken thigh meat that gets shredded and is engulfed with said juices and flavors? Or quite possibly it's the fact that Ultimate Chicken Tortilla Soup is made in your beloved slow cooker, saving you time yet bringing you a very desirable dish? We definitely think it's because of all of these reasons, and many more, that this soup is better than the rest!
Ingredients
- 1 1/4 pounds chicken thighs skinless and bone-in
- 1 small onion chopped
- 1/2 red bell pepper chopped
- 1 clove garlic chopped
- 2 cups chicken stock
- 1 (14.5-ounce) can diced tomatoes drained
- 1 (8-ounce) can tomato sauce
- 1 (4-ounce) can chopped green chiles
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- kosher salt to taste
- freshly ground black pepper to taste
- 2 yellow squashes halved and sliced
- 3 ounces green beans halved
- 1 tablespoon fresh lime juice
- 2 1/2 tablespoons fresh cilantro chopped
- jalapeños to taste, sliced, for garnish
Directions
- In a 4-quart slow cooker, add the chicken thighs, the onion, the bell pepper, the garlic, the chicken stock, the diced tomatoes, the tomato sauce, the green chiles and their juices, the chili powder, the oregano, the cumin, the salt, and the pepper, and stir to combine.
- Cover the slow cooker and cook the soup until the chicken thighs reach an internal temperature of 165 degrees F, about 3-4 hours on high heat or 7-8 hours on low heat.
- Add the squash and the green beans to the soup and cook, covered, about 30 minutes.
- Transfer the chicken thighs to a plate, discard the bones, and use two forks to shred the meat.
- Add the shredded chicken, the lime juice, and the cilantro to the soup and stir to combine.
- Serve the soup, garnished with the jalapeño slices.
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