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41 Slow Cooker Recipes

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A bowl of slow cooker applesauce with two spoons nearby

This recipe is gonna change your mind about store-bought applesauce. And not just because it lets you use your slow cooker and walk away. Wait’ll you taste it.

Blue pot of chunks of pork, authentic carnitas, with a bay leaf and wooden spoon on top

This Mexican carnitas recipe is authentic braised and fried pork that makes for conversation-stopping, fall-apart-tender awesomeness.

A small Mason jar half filled with bacon jam on a wooden board with a few pieces of bread beside the jar.

Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.

Slow Cooker Posole

Slow cooker posole is an easy and authentic Mexican posole minus all the tending and stirring on the stovetop.

White oval dish with four chicken drumsticks, chopped green tomatillos, cilantro, onion, sliced chiles

Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.

A bean pot of baked beans with a wooden spoon placed on a wooden chair

A stick-to-your-ribs recipe in which plain old pintos are doctored up with apple cider, onion, salt pork, molasses, and mustard. Amen.

A white bowl filled with split pea soup, set on a linen napkin

This bowl of comfort features all the hearty, stick-to-your-ribs goodness of traditional split pea soup with the added benefit of tossing everything in the slow cooker and walking away.

A bowl of easy chicken tortilla soup, with chicken, avocado, tortilla strips, and sour cream

Here’s a soothing weeknight dinner fix with a ridiculously high taste-to-effort ratio that’s easily customizable. Sorta like the Mexican tortilla soup equivalent of Taco Tuesday. 

A bowl of shredded beef chili with sweet potatoes on a plate containing a spoon, two lime wedges, and cilantro leaves.

“OMG!” “Not too spicy, eat-it-from-the-pot tasty.” “We loved it!” That’s what folks are saying about this chili with its sweet heat.

Julia Child's coq au vin in a white bowl with onions, carrots, bacon, and gravy.

Coq au vin, aka chicken soused in wine, is a French classic that exists in countless incarnations. This rich, soulful riff is from Julia Child.

Slow Cooker Chicken Stock

Making stock from scratch was never difficult. And it just became even easier thanks to this simple yet perfect slow cooker approach.

A plate of shredded Coca-Cola brisket with a fork resting in the meat.

This heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.

Several slices of homemade corned beef in a sandwich on a wooden table.

Homemade corned beef is crazy easy to make. And it’s not just for St. Patrick’s Day. Although that holiday simply isn’t the same without it.

A pot roast with potatoes and vegetables on a decorative platter with a serving fork on the platter and a napkin on the side.

This classic, hearty, homey dish—just like something your grandma used to make—is the perfect one-pot meat and potatoes meal. Includes oven as well as slow cooker instructions.

Slow cooker pulled pork piled on a bun on a plate.

“Simple.” “Sloppy and delicious.” “No-fuss.” ‘WOW!” That’s what folks are saying about this easy peasy braised pulled pork.

A canning jar filled with golden brown beef broth

Remember the good old days when “bone broth” was simply called “beef stock”? Sigh. Whatever you call it, it’s still simple to make. And still spectacular to taste.

A white porcelain bowl filled with cassoulet and a fork rests on the side

No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.

A person assembling a barbacoa taco with a pot of shredded barbacoa meat, a small dish of onions, a bottle of hot sauce, and some cilantro around the taco plate.

With barely any effort, you can turn out terrific taco-ready barbacoa—that’s uber tender shredded meat infused with a hint of heat.

An earthenware bowl filled with slow cooker beef chili, topped with cheese, tortilla chips, and cilantro, with a spoon resting in it.

This slow cooker beef chili is easy as can be to make, satisfying beyond words to taste. Just dump all the familiar chili ingredients in a crockpot. Dinner is done.

A cast iron pot filled with braised short rib chili with a bowl of diced onion on the side and a handful of cilantro.

This splurge of a chili recipe is made with ultra tender braised beef and is easy to make on the stovetop or in the slow cooker.

A soupy, stewy, smoky chili with stealth veggie goodness galore, including the likes of zucchini, bell peppers, and more. Healthful never tasted so darn good.

A stock pot filled with mushrooms, leeks, garlic, onion, carrots, and parsley for making roast chicken stock.

Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.

A white bowl filled with pappardelle with amazing slow cooked meat, sprinkled with chopped rosemary.

A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.

A person assembling a pork taco in a corn tortilla with a bowl of roast pork, a bowl of salsa, and a dish of sliced radishes on the table.

Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.

An almost empty jar of slow cooker apple butter with a spoon resting on the jar and smear of the apple butter beside it.

A simple autumn staple made in a slow cooker from chef Hugh Acheson.

Chickpea and Smoked Paprika Soup

Think there’s nothing for supper? Pull out this recipe. Then look in your pantry again. You just have to know where to look.

A woman spooning a portion of slow cooker Indian butter chicken and rice into a white bowl

All the rich, creamy, comforting goodness of the Indian classic with a couple tweaks to make it more accessible to American grocery stores. Plus the convenience of being made in the slow cooker.

A white bowl filled with quick posole topped with avocado with a lime wedge on the side.

Despite this recipe having a cheater-like approach with a surprisingly short ingredient list and no waiting all day for it to be done, it tastes remarkably like the real deal. Swear.

A Dutch oven and a porcelain bowl filled with choucroute garnie, made with pork, sausage, and sauerkraut, with two glasses of wine on the side.

Served in every beer hall in eastern France, choucroute garnie is essentially a gussied up hot dog and sauerkraut. To which we say, oui!

Three slow cooker French dip sandwiches on a cutting board

Slow cooker roast beef au jus. Perhaps the first slow cooker recipe yet that’ll keep everyone at the table uber satisfied—including the person making and cleaning up after the meal.

Two corn tortillas topped with slow cooker shredded pork, cheese, and cilantro on a wooden board with some lime wedges beside.

Pull out your slow cooker and sate yourself with this tender, sweetly spiced, subtly smoky shredded pork. And with nary any effort.

A closeup of leftover roast chicken soup with onions, chicken broth, celery, chicken carcass.

“Just like something grandma made.” “A great way to have chicken leftovers.” “WONDERFUL!” That’s what folks are saying about this soup.

A few Mason jars filled with chicken bone broth.

Easy. Healthy. Paleo. Able to be made in a slow cooker. And, natch, the taste. Just a few things we adore about this chicken stock.

A wooden bowl filled with lentil soup with kale, topped with parsley and sour cream.

Easy and slow cooker friendly. Do we really need to say anything else?

Three mugs, 2 full of vegetarian chili, and one empty, with squeezed lime halves and spoons lying beside them.

The best vegetarian chili recipe we’ve ever tried. Even better, it’s easy to make, just spicy enough, and can even be made in the slow cooker.

A rack of slow cooker ribs on a cutting board with four single ribs cut off

All the scintillating, fall-off-the-bone magnificence of smoked ribs. None of the standing outside in the snow or sleet to tend your grill or smoker.

A crock filled with browned chicken thighs and sliced scallions, a spatula in the middle

This simple, one-pot stovetop braise melds the intoxicating and inimitable aroma of soy, citrus, ginger, and star anise. But don’t take our word for it…

Four mugs filled with chili con carne with one spoon resting inside a mug and four others laying beside the mugs.

“Outstanding!” “A sophisticated uptown chili.” “The bomb.” That’s what we’re hearing about this classic chili con carne recipe.

Three jars of slow cooker apple pear sauce on a white tray

Applesauce gone to finishing school. That’s how we think of this apple pear sauce sweetened with maple syrup and seasoned with cinnamon and nutmeg. Stovetop or slow cooker friendly.

Four wine-poached pears in a white baking dish.

How to explain these wine poached pears? “Lovely” and “simple” and “quick” and “easy” and “impressive” come to mind.

A white bowl filled with beef and black bean chili, topped with red onion, avocado, queso fresco, and diced jalapeno

Simply toss everything into the slow cooker and walk away. And just as compelling for its taste as well as its ease.

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Perfect Chocolate Cheesecake with Oreo Crust

https://thestayathomechef.com/chocolate-cheesecake/

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This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Cheesecake. It says so much all on its own. Adding chocolate to the mix just takes that delectable dessert to the next level. This recipe uses an easy technique to make sure you get a rich, smooth cheesecake that is both decadent and delicious. Thanks to this amazing recipe, you don’t have to go out to get your dessert fix—you can make the perfect chocolate cheesecake from the comfort of your own home.

Oreo crust is the perfect touch to make this the best cheesecake ever! It’s up to you whether you want to share, but the finished product might just make you want to show off too.

Aluminum Foil Ice Bath Trick

This recipe uses a modified water bath trick to keep your oven nice and moist, but not risk any water leaking into your pan. Start by crumpling up 3 to 4 balls of aluminum foil into small balls. Place these onto a baking sheet and place your cheesecake on top, making any adjustments needed to the aluminum foil to keep your cheesecake level. Place an even layer of ice onto the baking sheet to surround the cheesecake. The ice melts while it is baking so there’s no risk of spilling as you transfer this into your oven. 

  • Why do I have to cool the cheesecake in the oven for so long?

    In order to create the perfect texture and smooth top, you will want to allow the full baking and cooling times in the oven, without opening the door. By cooling the cheesecake in the oven, without opening the door, the cheesecake continues to bake and then cools in a controlled environment. If you skip this step, you can “shock” the cheesecake and it could crack.

  • What kind of baking chocolate is best?

    This is not a chocolate bar or another kind of cocoa. Baking chocolate is sometimes called bitter chocolate and is a dark, unsweetened chocolate that is made specifically to be used as a raw ingredient in baking. Just be sure to use baking chocolate. Pro Tip: Add in the melted chocolate slowly. If you add it in too quickly, it will harden and can become clumpy instead of blending perfectly with the rest of the ingredients.

  • Why do I need to use a springform pan?

    A springform pan has a clasp on the side that allows it to expand outward and separate from the cheesecake in the ideal way—your cheesecake will retain its tall, flat form around the edge by using this kind of pan. It is possible to make the cheesecake in a deep dish pie pan, but you won’t be able to serve it in free form.

  • How do I keep my cheesecake from cracking?

    There are several tricks incorporated into this recipe to help prevent your cheesecake from cracking. Cracks do not impact the flavor in any way, but they do look funny. To keep your cheesecake from cracking:

    • Grease your springform pan really well. If your cheesecake sticks, it’ll pull the center and create a crack. 
    • Give your cheesecake a few taps on a countertop before baking to make sure the filling is settled into the pan with no bubbles.
    • Bake your cheesecake in a steam-filled oven to keep the moisture content high on the outside. Dry cheesecakes crack easier.
    • Do not open the oven door while baking! Allow the cheesecake to cool completely in the oven, without ever opening the oven door. Sudden exposure to major temperature differences may crack your cheesecake. 

If you are looking for great cheesecake recipes, we have your covered—check out this variety of delectable cheesecake treats:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chocolate Cheesecake on a white plate surrounded by oreos

Perfect Chocolate Cheesecake with Oreo Crust

This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Prep Time25 mins

Cook Time1 hr

Cooling Time6 hrs

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Servings: 12 slices

Ingredients

Oreo Crust

  • 24 oreos
  • 1/4 cup melted butter

Chocolate Cheesecake

  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 4 (8 ounce) packages cream cheese softened
  • 4 ounces unsweetened baking chocolate melted
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.

  • Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.

  • In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.

  • Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.

  • Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.

  • Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.

  • Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.

  • Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.

  • Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.

Notes

Cheesecake should be refrigerated. 

Nutrition

Serving: 1slice | Calories: 674kcal | Carbohydrates: 63g | Protein: 11g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 174mg | Sodium: 481mg | Potassium: 348mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 5mg

Course: Dessert

Cuisine: American

Keyword: Chocolate Cheesecake

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Most Amazing Red Velvet Cupcakes

https://thestayathomechef.com/red-velvet-cupcakes/

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The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Red velvet cupcake with ermine frosting with a bite taken out of it

Here it is, the recipe you have been looking for—red velvet cupcakes you will come back to every time you crave these babies! So delicious, tangy and moist, red velvet cake is a thing of its own. Some people think its chocolate cake with red coloring, but those who love red velvet know it is so much more.

Red velvet cake has hints of chocolate but is better known for its tangy, acidic flavor. It was originally made with beets, which added sweetness, flavor and tanginess, along with its signature red color. If you want to try making it that old fashioned way, here is a recipe for a Naturally Red Velvet Cake .

  • Isn’t red velvet cake just chocolate cake with red food coloring?

    Good question, and no. That is a common misconception. Red velvet cake does have some chocolate flavor to it, but it is also known for its slightly acidic or tangy flavor, which results from the buttermilk, vinegar, and either cream cheese or ermine frosting. In this recipe, we include the instructions for an ermine frosting that we love as a great balance to the tangy flavor of red velvet, but you can also use cream cheese frosting.

  • What kind of food foloring should I use?

    This recipe was made and tested using red liquid food coloring. You can also use gel food coloring or a natural red food coloring made from beets. You can find a wide variety of natural food dyes on Amazon.

  • What is ermine frosting?

    Ermine gets its name from the cute, weasel-like animal that has a white, fluffy coat. Ermine frosting is made of heated milk, sugar and flour and then whipped with butter. It is light and delicious, but not as tangy as cream cheese frosting. It will hold its shape better if it is refrigerated before and after icing. You can also use cream cheese frosting if you prefer it and like a little more tang on your red velvet cupcakes.

  • Is there a substitute for buttermilk?

    Buttermilk is a key component in this cake recipe. If you don’t have access to buttermilk, please use a buttermilk substitute. There are lots of options and you are sure to find one that you can make work in our article on buttermilk substitutes.

 

Check out these other recipes for more delicious cake and cupcake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

Most Amazing Red Velvet Cupcakes

The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Prep Time15 mins

Cook Time22 mins

Frosting Cooling Time3 hrs

Total Time3 hrs 37 mins

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Servings: 24 cupcakes

Ingredients

Red Velvet Cupcakes

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/3 cup cornstarch
  • 2 tablespoons unsweetened cocoa powder (up to 1/4 cup)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 2/3 cup warm water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring (1 fluid ounce)

Ermine Icing

  • 2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • pinch salt
  • 2 cups whole milk
  • 2 cups unsalted butter , cubed and softened
  • 1 teaspoon vanilla extract

Instructions

Red Velvet Cupcakes

  • Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes.

  • In a large mixing bowl, stir together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt.

  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and red food coloring. Use a hand mixer to beat on a medium speed until smooth, about 2 minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.

  • Fill each cupcake liner 2/3 full.

  • Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.

Ermine Icing

  • In a medium sauce pan, whisk together flour sugar, and salt over low heat. Cook for 2 minutes. Slowly whisk in milk and bring to a boil. Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Set aside.

  • In a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 minutes. Add in cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition. Once all milk mixture has been added in, beat in vanilla and continue beating until the frosting is thick and creamy and everything is well mixed in.

  • Frost completely cooled cupcakes.

Notes

COLOR NOTE: If you want a brighter red color, use only 2 tablespoons of cocoa powder. If you want a better flavor, use up to 1/4 cup. You’ll simply have much deeper brown notes to your red cake. 

Nutrition

Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 92mg | Fiber: 1g | Sugar: 35g | Vitamin A: 560IU | Calcium: 52mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cupcakes

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

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30 Minute Chicken Tortilla Soup

https://thestayathomechef.com/chicken-tortilla-soup/

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This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Pot of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

Comfort food isn’t comfort food if you have to slave over a stove all day to make it. This soup is the best because it is so easy to make and comes together so quickly. It also happens to be ridiculously delicious.

We love having soup for dinner, so busy nights or chilly evenings are the perfect excuse for us to make this family favorite. It’s a great party food, or a handy and healthy family meal. Whatever your reason for wanting a great soup, you will love the warm flavors and hardiness of this comforting Tex-Mex treat!

  • Can this be made in a slow cooker?

    Yes. You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

  • Can I make this soup in advance?

    Yes. This recipe freezes well. You will want to make the soup and not add the lime and cilantro. Allow the soup to cool completely and then store in an airtight container for up to three months. When ready to prepare this soup, thaw and heat either in a slow cooker or on the stove. Add the lime and cilantro just before serving.

  • How to make your own tortilla strips:

    Heat about a tablespoon of vegetable oil in a skillet on medium high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds and then flip it over, using tongs, and fry the other side until it is nice and crispy. Then, remove from the skillet and place on a cutting board. While it is still warm, you will cut it into strips using a regular knife or pizza cutter.

If you’re
craving soup, here are some other delicious recipes that
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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

30 Minute Chicken Tortilla Soup

This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Servings: 6 servings

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 medium white onion , diced
  • 1 medium red bell pepper , diced
  • 5 cloves garlic , minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • 3 boneless skinless chicken breasts
  • 15 ounce can tomato sauce (passata)
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can black beans
  • 7 ounce can diced green chiles
  • 1 1/2 cups frozen corn (or use canned)
  • 1/2 teaspoon salt
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup lime juice

For Serving

  • 3 cups tortilla strips or tortilla chips
  • 2 medium avocados , diced
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup sour cream

Instructions

  • Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.

  • Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.

  • Remove cooked chicken from soup, shred with a fork, and return to the pot.

  • Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.

  • Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.

Notes

Slow Cooker Instructions:

You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

Nutrition

Calories: 516kcal | Carbohydrates: 45g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1743mg | Potassium: 1369mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 68.3mg | Calcium: 245mg | Iron: 4.5mg

Course: Dinner, Main Course, Main Dish, Soup

Cuisine: American, TexMex

Keyword: Chicken Tortilla Soup

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

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