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Slow Cooker Chicken Tortilla Soup
This Mexican-inspired slow cooker soup takes only minutes to prepare.
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Ingredients
Chicken
1 teaspoon chili powder
1
2 teaspoon ground cumin1
4 teaspoon garlic salt1
4 teaspoon ground red pepper (cayenne)1
8 teaspoon salt1 (28-ounce) package boneless skinless chicken thighs
Soup
4 (2 tablespoons) Land O Lakes® Butter Balls
1 small (1
2 cup) onion, chopped2 (10-ounce) cans diced tomatoes with green chiles
1 (15-ounce) can black beans, rinsed, drained
1 (14.5-ounce) can chicken broth
1 cup frozen corn kernels
1 teaspoon chili powder
1
2 teaspoon ground cuminToppings
Tortilla strips
Sour cream, if desired
Chopped fresh cilantro leaves, if desired
Lime wedges, if desired
How to make
-
STEP 1
Combine all chicken ingredients except chicken in bowl; rub over chicken thighs.
-
STEP 2
Melt Butter Balls in 12-inch skillet until sizzling. Add chicken thighs; cook over medium heat, turning once, 4-6 minutes or until browned.
-
STEP 3
Place chicken thighs into bottom of slow cooker. Add all remaining soup ingredients.
-
STEP 4
Cover; cook on Low heat setting 4-5 hours, or High heat setting 2-3 hours or until chicken pulls apart easily with fork.
-
STEP 5
Remove chicken from slow cooker with slotted spoon. Shred using two forks. Return shredded chicken to slow cooker; stir.
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STEP 6
Ladle soup into bowls. Sprinkle with tortilla strips. Serve with additional toppings as desired.
And don't forget to tag us @landolakesktchn.
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