San Diego has had a lengthy spell of cool, wet weather this winter. As a native midwesterner, I kinda like it. However, my husband has truly acclimated, and is basically done with the gray. One of his favorite soups for this kind of weather is chicken tortilla soup so I worked SO HARD today to make it. Not. This slow cooker version is one of the easiest soups to make. Literally, put the ingredients in a pot and set the slow cooker on high for 5 hours, or low for 8.
The basic recipe is from The Pioneer Woman, Ree Drummond. We are actually related somehow although I haven’t taken the time to figure it out. I know, everybody says that! In truth, my paternal grandmother was a Drummond from Oklahoma…and that’s all I know. Enough about lineage…
I modified The Pioneer Woman’s Recipe a bit to suit our tastes (added garlic and corn, used less hot peppers and added more bell peppers). The original recipe is wonderful but this one is a little less spicy, hence, my kids will eat it, too.
We use organic chicken and much of the produce comes from our backyard (garlic, tomatoes, lime juice) or community garden (corn, peppers and onion). The easy items to grow in your own backyard garden are the tomatoes and limes (if you live in the appropriate climate). My semi dwarf lime tree is a Mexican, or key, lime. She’s a prolific producer which is wonderful because I love, love lime juice. I harvested six key limes yesterday, yeah!
Here’s the modified recipe:
- 3 whole chicken breasts
- 2 teaspoons chili powder
- 1 teaspooon cumin
- salt and pepper, to taste
- 1 teaspoon garlic, chopped (or more, if desired)
- corn kernels from one ear of corn (or ¾ can of corn)
- 1 chopped medium onion
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 1 chopped yellow bell pepper
- 2 large tomatoes, chopped in big pieces, with juice
- 1 can mild Rotel
- 1 container chicken broth (about 4 cups)
- 4 ounces tomato paste
- 1 can black beans, drained and rinsed
- 1 lime, juiced
- optional toppings include corn tortilla slices, sour cream, avocado, cilantro leaves or grated cheese
- Place the chicken in the crockpot.
- Dash on chili powder, cumin, salt and pepper.
- Add onions, peppers, tomatoes, chicken broth, chicken paste, garlic, corn, and black beans.
- For more spice, add one to three chopped chipotle or preferred peppers (we generally don't add these).
- Gently stir.
- Cook on high for 5 hours or or 8 hours on low.
- Break up the chicken into preferred sized chunks.
- Stir in lime juice.
- Add salt, if preferred.
- Serve with optional toppings including corn tortilla slices, avocado, sour cream, grated cheddar cheese or cilantro leaves.