Slow Cooker Chicken Tortilla Soup

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Every year, for as long as I can remember, I have watched the Oscars and, of course, the Red Carpet, with my mom. It used to be in the house I grew up in on our oversized sectional in our tiny living room with my sister and reluctant brother while my dad dozed off in his chair. In recent years it has been at my house with a kid or two trying their best to distract us from the celebrity arrivals (even though my husband and I have an understanding that the kids are his on Oscar night).

We usually fail to make dinner plans until the last minute and end up getting pizza or some other fast food, but this year I decided I should plan ahead and actually cook dinner. I wanted to make something that wasn't too labor-intensive, but would be flavorful and satisfying on a cold winter evening. Also something we could eat with chips because I always like an excuse to eat chips. 

I came up with this chicken tortilla soup. Based on my family's reaction, I think it will be a new Oscar night tradition. 

What You Will Need:

  • 2 to 2.5 pounds chicken tenderloins or chicken breast cut into large strips

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon ground cumin

  • 1.5 teaspoons chili powder

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano

  • 1 (16 oz) jar salsa or picante sauce (I use Pace Original Picante Sauce Medium)

  • 2 (14.5 oz) cans cannellini beans, drained and rinsed

  • 2 (15 oz) cans whole kernel corn - do not drain liquid

  • 2 (14.5 oz) cans tomatoes with green chilies

  • 2 tablespoons corn starch (if thicker soup is desired)

  • shredded cheese (optional)

  • avocado (optional)

  • tortilla chips (optional)

Shredding Chicken

What to Do:

  1. Place chicken in the bottom of large slow cooker. Add seasonings, salsa/picante sauce, beans, corn (with liquid from can), and tomatoes. Mix well.

  2. Cook on low for about 6 hours.

  3. Remove chicken from slow cooker and place in a large bowl. Shred chicken using two forks (or let me know if you know of a better way). Add shredded chicken back to slow cooker and cook on low for about another half an hour.

  4. To thicken soup, add 2 tablespoons of cornstarch to a small bowl and add just enough cold water to cover the cornstarch. Mix well and add to the slow cooker. Cook on high for another 15 to 30 minutes.

  5. Serve your family and pretend like you slaved all day to pack so much flavor into the soup.

  6. Garnish with shredded cheese, chopped avocado, and tortilla chips if you'd like.