Chicken Tortilla Soup - Slow Cooker

- Chicken Tortilla Soup
- Slow Cooker
- and a Lupe Tortilla TWIN... 

:0)

If you're from Texas and know the significance of that "TWIN" statement: YOU'RE WELCOME!

I can tell you which of my friends only order the soup for dinner or the soup and salad lunch combo because of how wonderful their Chicken Tortilla Soup is at the local restaurant "Lupe Tortilla" - YES.  It's that good.  Here's my version, which I feel is a literal twin to their's.

Chicken Tortilla Soup 

 - Slow Cooker -

1 rotisserie chicken, shredded into large pieces

2 small/medium onions, chopped
1 bundle of garlic (6-8 cloves) minced
olive oil

6 cups chicken broth

2 cups water
2 cans, 7 oz., chopped green chilies
1 can unsalted corn, drained and rinsed
2 cans black beans, drained and rinsed

2 Tablespoons cumin
3-4 teaspoons chili powder (spicier with 4 teaspoons…) 
2 teaspoons Kosher salt
1 teaspoon coarse black pepper
1 bay leaf

(OPTIONAL:)  And optional because I always order my soup WITHOUT the jalapeno slices... so if you want the Lupe Tortilla "twin" effect I suppose it is NOT optional:

1 jalapeno, carefully de-seeded and sliced into circles  

shredded Pepper Jack cheese

corn tortilla chips
1 bunch cilantro, washed and chopped



Start your slow cooker and add chicken broth, green chilies, rinsed and drained canned corn and black beans. (And jalapeno if you're going with the optional option...)

Add all the spices and shredded chicken to the slow cooker.

In a medium pan, saute chopped onions in olive oil until golden/dark brown and caramelized.

Add garlic to the caramelized chopped onions and cook until fragrant.

Add chopped onions and garlic to crockpot.

Cook on LOW for 6-8 hours; or on HIGH for 3-4 hours.

Right before serving, wash and chop cilantro leaves; add to the soup.

SERVE  ON  THE  SIDE: 

sliced avocados

grated Pepper Jack Cheese

corn tortilla chips

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