Slow Cooker Chicken Tortilla Soup

From the kitchen of One Perfect Bite...I took out my can opener and put this soup together before heading to the coast early this afternoon. The Silver Fox was going to spend the afternoon watching the Super Bowl with friends, and while they did not watch the game here, I suspected they'd be at my table when the game ended. After an afternoon of snacks and junk food, I wanted something that was filling and substantial, but easy to make. This is one of the easiest recipes I have in my rotation. It is effortless to make and if you enjoy spicy Mexican food I think you'll love this soup. I served it with a "guy-type" salad and skillet cornbread and I can happily report that I have no leftovers to deal with. Here is how the soup is made.


Slow Cooker Chicken Tortilla Soup...from the kitchen of One Perfect Bite courtesy of Ro*Tel®

Ingredients:
No-Stick Cooking Spray
1-1/2 pounds boneless skinless chicken thighs
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 can (10-oz.) Ro*Tel® Original Diced Tomatoes and Green Chilies, undrained
1 to 3 teaspoons chili powder
1-1/2 teaspoons ground cumin
4 cups chicken broth
1/4 cup fresh lime juice
Tortilla strips, diced avocado and chopped cilantro, optional

Directions:
Spray inside of slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, cumin and broth in slow cooker. Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired. Yield: 4 to 6 servings.

                    

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