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Slow Cooker Chicken and Yellow Tomato Tortilla Soup

  • Prep Time: 30 minutes
  • Cook Time: 5 hours and 30 minutes
  • Servings: 6 to 8 servings
  • Course: Side Dish, Main Dish

Our Slow Cooker Chicken and Yellow Tomato Tortilla Soup is fresh, flavorful and amazingly easy to prepare! It’s savory and simple, which makes it perfect for a busy weeknight or a rainy day.

Reynolds Kitchen Tips

Reynolds Kitchens Tip

Use a Reynolds® Slow Cooker Liner for cleanup in 8 seconds or less, guaranteed! There may be some slurping, but there won’t be any soaking or scrubbing.

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Ingredients

  • 1 large yellow bell pepper, chopped
  • 1/2 small yellow onion, chopped
  • 4 large yellow tomatoes, chopped (about 5 cups)
  • 3 ears yellow corn, kernels cut from the cob (about 3 cups)
  • 2 teaspoons chili powder
  • 1 tablespoon sauce from a can of chipotle chiles in adobo sauce
  • Kosher salt and freshly ground black pepper
  • 8 boneless, skinless chicken thighs, cut into 3/4-inch pieces
  • 2 cloves garlic, chopped
  • Juice of 2 limes, plus wedges, for serving
  • 3 cups crushed tortilla chips
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 cup crumbled Cotija cheese, for serving
  • Reynolds® Slow Cooker Liner

Directions

Step 1

Blend the bell peppers, onions, one-quarter of the tomatoes, one-third of the corn kernels, 1 teaspoon of the chili powder and 1 cup water in a blender until smooth.

Step 2

Stir in the chipotle sauce. Set aside.

Step 3

Place a Reynolds® Slow Cooker Liner in the insert of a 6- to 8-quart slow cooker, press it as flat as possible against the bottom and sides, then fold the liner over the top.

Step 4

Add the remaining tomatoes and corn. Sprinkle 1 tablespoon salt, 1 teaspoon black pepper and the remaining 1 teaspoon chili powder over the chicken and add it to the slow cooker.

Step 5

Add the garlic and vegetable-chipotle mixture.

Step 6

Cover and cook on high until the chicken is tender, about 5 hours.

Step 7

Stir in the lime juice and season with salt and pepper to serve

Step 8

Divide the soup among bowls, sprinkle with the tortilla chips, cilantro and Cotija and serve with lime wedges.

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