Slow Cooker Chicken Tortilla Soup

Chicken tortilla soup is the perfect way to warm up when mother nature decides to slap Seattle upside the head.

Serves 4
Prep time: 10 min
Cook time: 25 min

•2 tablespoons plus 2 teaspoons olive oil
•1 medium onion, diced
•1 jalapeno, diced
•4 cloves garlic, minced
•1 1/2 teaspoon cumin
•1/2 teaspoon chili powder
•1/4 teaspoon cayenne pepper (optional)
•1 (15 ounce can) fire roasted diced tomatoes
•4 cups chicken broth
•1 (14.5 ounce) can tri-bean blend, drained and rinsed (or a can of kidney, black or pinto beans)
•1 1/2 – 2 teaspoons kosher salt
•3 cups shredded chicken
•1 cup frozen corn kernels
•1 teaspoon lime juice
•1 teaspoon lime zest
•4 small corn tortillas
•2 tablespoons chopped cilantro

1.Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onions, garlic and jalapenos. Cook 3 – 4 minutes or until slightly softened. Stir in cumin, chili powder and cayenne pepper. Cook 1 more minute.

2.Pour in roasted tomatoes and chicken broth. Bring to a boil and reduce heat to medium low to simmer. Stir in beans, kosher salt, chicken, corn, lime juice and lime zest. Allow to simmer 10 – 15 more minutes. While the soup is simmering prepare your tortilla strips.

3.Preheat oven to 375 degrees. Drizzle remaining olive oil over the corn tortillas, cut into strips and bake for 5 – 7 minutes or until crispy.

4.Ladle soup into bowls, top with corn tortilla strips and cilantro.