I am back to cooking with chicken this week and I finally get to share one of my favorite slow cooker recipes. This chicken soup has everything. It has cheese, avocado and even home made tortilla strips – it’s amazing. Slow cooker meals are my favorite because you can get everything ready in the morning, go to work and then come home to a fabulous dinner. Of course I always start by chopping my veggies but this can be done the night before. After I get my ingredients together, I dump everything in the crockpot, literally.
I normally set my slow cooker to the lowest setting so that it is just finishing when I get home.
Sometimes slow cooker meals can be bland but not this one. The cheese helps this dish out a lot. When I made the tortilla strips, I added a little cinnamon sugar on the kids’ strips. This usually helps with any fuss that may occur. This meal did take a long time to cook but you won’t even notice – Yeah Crockpots! And this was enough to repeat. I just cut up more avocados, cilantro, and tortillas for easy “no fuss” leftovers. By the way, there are a few ingredients that are totally optional but will take this soup to the next level. Try it and let me know what you think.
2 – 2.5 lb. boneless/skinless chicken thighs
4 c. chicken broth
3 celery stalks, sliced
3 carrots, chopped
1 onion, chopped
3 cloves garlic, chopped
1 tbsp. ground cumin
1 tbsp. ground coriander
salt and pepper, to taste
2 15 oz. cans white beans, drained
8 oz. shredded cheese, any light cheddar
2 tbsp. lime juice
1 avocado, sliced
cilantro leaves, optional
sour cream, optional
2 -3 Tortillas (corn or flour), cut into strips
1 Add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans, salt, and pepper to slow cooker. Cover and cook on low 4 to 6 hours.
2 With a knife and fork, shred chicken in the slow-cooker.
3 Add cheese, lime juice and 1/4 teaspoon salt to slow cooker. Stir until cheese melts and soup thickens.
4 Baked Tortilla Strips: Preheat oven to 425 degrees F. Slice the tortillas to desired size. Arrange in single layer on large baking sheet. Spray lightly with nonstick cooking spray and add a pinch of cumin, salt, and pepper. Bake 4 to 5 minutes until desired crispness is achieved.
5 Spoon into bowls and serve topped with cheese, avocado and tortilla strips. Sprinkle cilantro and a dollop of sour cream, if desired.
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