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 DishMain 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 Kitchens® 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.
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.
Back to top