Hello hello, welcome to another recipe!
This time I’m sharing one of the easiest, most delicious soups in my repertoire. Everyone loves chili this time of year, and this is my favorite kind of chili. I’ve developed it over the past year or two, combining and twisting some of my favorite recipes. The final result is a soup that’s brothy and full of veggies and flavor. Basically it’s like a chicken chili crossed with a tortilla soup, especially when you top it with tortilla chips and avocado. The best part: it’s made in the crock pot and the assembly is super quick, plus you can smell it cooking all day.
To adjust to a stovetop recipe, just start by sautéing the onions, peppers and garlic, then add the other veggies and spices, ending with the corn and tomatoes, cooking everything down so it's super fragrant. Then add the liquid and chicken, bring to a boil, then simmer for 30 minutes. Everything else is basically the same!
Just a tip: don’t skip either the chipotles in adobo or the lime juice. These are the real flavor powers in this soup and make a real difference. If you’re concerned with the soup being too spicy, just add one chipotle and omit the jalapeño.
Imagine coming home after a long wintery day to a comforting, spicy bowl of nourishing soup. As someone who’s done it many times, I can attest that there’s nothing better. It also makes quite a bit so you can feed several people or, in my case, have a few days of delicious leftovers.
Here’s the recipe, friends!
SLOW COOKER CHICKEN TORTILLA CHILI
Serves 4-6
INGREDIENTS
-1 large onion, diced
-3-4 cloves garlic, chopped
-1 big bell pepper, diced
-1 jalapeño, seeded and diced
-2-3 chipotles in adobo, minced
-1 can beans (kidney or black), rinsed
-1 can diced tomatoes (fire roasted preferred)
-1.5 c frozen corn
-1 medium or 2 small zucchini, diced
-(optional) ½-1 c salsa (whatever you’ve got in the fridge)
-2 tsp ground cumin
-2 ½ tsp chili powder
-1 ½ tsp paprika
-2 tsp garlic powder
-2 tsp onion powder
-1 tablespoon salt (can add more at the end to taste)
-a few grinds of black pepper
-3 c chicken broth
-4 chicken thighs (or about 1 ½ pounds bone-in thigh)
-juice of 2 limes
For serving:
-plain greek yogurt or sour cream
-tortilla chips
-shredded cheddar or crumbled feta
-1 avocado, sliced
METHOD
1. Add all the veggies and spices to the slow cooker, along with the spices and optional salsa. Stir everything together. Add the chicken broth and stir, then nestle the chicken thighs in the soup.
2. Cook on low for 6-8 hours or on high for 4-5 hours
3. Remove chicken thighs and shred, discarding bones if necessary. Return to soup, along with the lime juice. Season with salt and pepper to taste.
4. Serve with yogurt, tortilla chips, cheese and avocado.
Dig in and enjoy!
I hope this chili brings some warmth to your home. Trust me, this is one of THE coziest soups I make and I highly recommend giving it a try this season. If you do, please let me know in the comments!
Bon Appétit!