Chicken Tortilla Soup
- Servings: 4
There's no need to measure lots of herbs or spices for this soup. They're already in the chicken broth and Mexican-style tomatoes. Save even more time by using a slow cooker liner. Come home to a meal that's ready to serve and a breeze to cleanup. Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Cool the slow cooker completely; remove the empty liner and discard. Wipe cooled slow cooker bowl with a clean, damp cloth or paper towel to easily clean up any dried on juices or spills.
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- 2 14-ounce cans chicken broth with roasted garlic
- 1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained
- 2 cups shredded cooked chicken (about 10 ounces)
- 2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
- 1 cup tortilla chips
- Sliced fresh jalapeno chile peppers (optional)
- Disposable slow cooker liner
Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine broth, undrained tomatoes, chicken, and frozen vegetables; add to slow cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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