I wish I could take credit for this fantastic recipe, but I have to give it to Ree Drummond, The Pioneer Woman. I think this is the best soup I’ve made to date! I’m not used to Chicken Tortilla Soup with so much tomato in it, but this dish is just delicious. It has a bold, little bit spicy flavor and it does all that with a low fat content. It is a must try!
The great thing about slow cookers is you can put your food together earlier in the day when your energy is up. And then later in the day when you’re tired, BOOM, dinner is ready!!!
The Pioneer Woman’s
3 whole Chicken Breasts
2 teaspoons Chili Powder
1 teaspoon Cumin
Salt And Pepper, to taste
1 whole Medium Onion, Chopped
1 whole Red Bell Pepper, Seeded And Chopped
1 whole Seeded Yellow Bell Pepper, Chopped
1 can (28 Ounce) Whole Or Diced Tomatoes, With Juice
1 can Rotel
3 cups Low Sodium Chicken Broth (more If You Like The Soup More Liquidy)
4 ounces, weight Tomato Paste
1 whole Chipotle Pepper In Adobo (may Add 2 To 3 If You’d Like) (Don’t be tempted to dice them! Too spicy!)
1 can Black Beans, Drained And Rinsed
1 Lime, Juiced
Fixins: Sour Cream, Avocado, Cilantro Leaves, Grated Cheese
Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice. Pull out the chipotle peppers and discard or be careful about who gets them. Spicy stuff!
Using 2 forks, break up the chicken into chunks (or you may shred it more fine.) Taste and add more salt if the soup needs it.
Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top.