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Crockpot Beef Stew

https://www.rachelcooks.com/2020/01/13/crockpot-beef-stew/

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Cozy, hearty beef stew...does anything say "comfort food" more? This crockpot beef stew recipe results in super tender, fall-apart meat. Cozy, hearty beef stew...does anything say "comfort food" more? This crockpot beef stew recipe results in super tender, fall-apart meat. 

Cozy, hearty beef stew…does anything say “comfort food” more? This crockpot beef stew recipe results in super tender, fall-apart meat. 

Image of crockpot beef stew in a white bowl with two handles. The beef stew is garnished with parsley and served with bread.

Image of crockpot beef stew in a white bowl with two handles. The beef stew is garnished with parsley and served with bread.

Winter is in full effect in Michigan and we are craving lots of cozy soups and stews. This stew is great for a winter weekend when you want to start it in the morning, spend the day sledding, skiing, or snowshoeing, and then come back and have a nice hearty dinner waiting for you.

It’s also great for busy weeknights, when you have a little time to prep in the morning, but won’t have any time in the afternoon or evening to cook. Imagine coming into your house and being welcomed by the smell of the stew! It doesn’t get much better than that! 

Image of a bowl of stew with beef, potatoes, carrots, celery, and garnished with parsley. Served with bread.

Image of a bowl of stew with beef, potatoes, carrots, celery, and garnished with parsley. Served with bread.

About this Crockpot Beef Stew

Cooking beef stew in the slow cooker might just be the best way to do it. It’s almost completely hands-off once you get it started, and it makes your house smell amazing. 

The low, slow heat breaks down the beef, making it ultra-tender, exactly how you want it to be in a good beef stew. 

You will need to brown the beef and gently sauté the vegetables before putting them in the slow cooker. Browning the beef will not only add great color to your stew, but it also adds an unbelievable amount of flavor. You really don’t want to skip this step! 

After everything gets added to the crockpot, it will cook for 6-8 hours on low. You’ll remove about a half cup of the juice/broth and let it cool (feel free to pop it in the fridge!). To this, you’ll add a bit of cornstarch to make a slurry. This gets added back into the stew and cooks for an additional half hour to thicken the stew to the perfect stewy consistency that you want from a hearty stew.

All that’s left to do after that is to enjoy!

Photograph of a bowl of hearty beef stew that's been made in a crockpot. Two bowls are pictured, along with two spoons and a few pieces of bread.

Photograph of a bowl of hearty beef stew that's been made in a crockpot. Two bowls are pictured, along with two spoons and a few pieces of bread.

How to make this slow cooker stew your own

This is a very traditional, old fashioned beef stew recipe, but you can definitely put your own twists on it. 

  • Instead of using the spices in this recipe, try using homemade beef stew seasoning mix. I wanted this recipe to be a full recipe on its own, but if you have a jar of that seasoning in your pantry, it would be amazing in this recipe. 
  • Try switching up the seasonings and using onion soup mix instead. It’s a really flavorful, delicious choice! Better yet, use homemade onion soup mix
  • Add some acidity with a splash of balsamic vinegar when this is done cooking. It really adds depth to the flavors. Start with a tablespoon and add more to taste.
  • Prefer beer to red wine in your stew? It’s perfect for game day! You can definitely substitute beer for the red wine in this recipe. 
  • Hate carrots? Leave them out. Hate onions? Leave them out. Hate potatoes? Leave them out. Just don’t leave all three out, k? Hate beef? Make a different recipe.

Image of cozy slow cooker beef stew in two bowls, served on a tray with bread and two spoons.

Image of cozy slow cooker beef stew in two bowls, served on a tray with bread and two spoons.

FAQs about Crockpot Beef Stew

Can you put raw beef in a slow cooker?

Yes! You can, and by the time it’s done cooking, you’ll have tender, fall-apart meat. It’s magical! In this recipe, you’ll brown it a bit first, but it won’t be cooked all the way through when you place it in the crockpot. 

What is the best meat to use for stew?

The best meat for this beef stew is something with a good marbling of fat. A chuck roast works great! You can cut it yourself or have your butcher cut it into cubes for you.

How do I thicken my slow cooker stew?

This stew is thickened in two ways. First, browning the meat with a spice and flour mixture will gently thicken the stew as it cooks. 

Secondly, a slurry made from cornstarch and a small amount of the broth (you can also use water, but using broth prevents you from having to add water in order to thicken it…) is stirred into the stew and then the stew is cooked for another half hour to thicken. You could also use arrowroot powder instead of cornstarch, or masa (no slurry needed for masa). 

Can you freeze this stew?

I find that potatoes don’t do super well if they’re frozen and then thawed. You could leave them out if you plan to freeze this, and then add in some boiled or roasted potatoes, or serve this over mashed potatoes (yum!). 

Love your slow cooker? 

It’s a great kitchen tool! Try these recipes:

 

Ingredients

  • 4-5 pounds beef chuck roast, cut into 1-inch pieces
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons oil
  • 4 medium carrots, cut into 1/2-inch slices (about 2 cups)
  • 4 stalks celery, cut into 1/4-inch slices (about 2 cups)
  • 1 large onion, chopped (about 3 cups)
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1 pound baby potatoes, or potatoes, cut into 1 inch pieces
  • 2 cups beef broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 large bay leaf
  • 2 cups frozen peas
  • ½ cup chopped fresh parsley
  • 5 tablespoons cornstarch, mixed with ½ cup broth

Instructions

  1. In a large bowl, combine flour, salt, paprika, pepper, and garlic powder. Add beef and toss, coating all sides of beef with flour mixture. 
  2. In a large pot or skillet, heat oil over medium-high heat. Add floured meat to pan in a single layer (you will have to do this in batches, don’t overcrowd) and brown on all sides. Add more oil if needed. Remove from pan and place in slow cooker when browned. Repeat until all the meat is browned. The meat won’t be fully cooked, just browned.
  3. Add carrots, celery, and onion to skillet and cook, stirring, for 7-8 minutes or until onions are translucent. Add tomato paste, stirring to combine. Add red wine and scrape the bottom of the pan to loosen all the brown bits. Cook for 3-4 minutes or until wine starts to reduce. Add to beef in slow cooker.
  4. Add potatoes, broth, and tomatoes to slow cooker. Add rosemary, thyme, and bay leaf (you’ll remove stems and the bay leaf later). Stir to combine.
  5. Cover and cook on high heat for 4-5 hours or until meat is tender.
  6. Leaving slow cooker on high heat, remove about a half cup of the sauce from the slow cooker. Let sauce cool to room temperature. Stir cornstarch into the reserved sauce until smooth. Slowly stir into stew and cook stew, covered, another 30 minutes to thicken. 
  7. Stir in peas and parsley. Taste and season with salt and pepper as needed.

Notes

  • Pop your beef into the freezer for about an hour before cutting into chunks. It will be so much easier to slice! 
  • Note about using 2-3 tablespoons beef stew seasoning (LINK) per pound of meat instead of flour and spices.
  • If you prefer, you can cook the stew on low heat for 8-9 hours. Turn to high after adding cornstarch mixture to thicken the stew, for about 30 minutes.

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Nutrition Information:

Yield: 12

Serving Size: 1

Amount Per Serving:

Calories: 602
Total Fat: 32g
Saturated Fat: 12g
Trans Fat: 2g
Unsaturated Fat: 17g
Cholesterol: 157mg
Sodium: 550mg
Carbohydrates: 27g
Fiber: 4g
Sugar: 4g
Protein: 51g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Verdict: Hearty, comforting, and flavorful. Everything you want from a bowl of beef stew.

Husband’s take: I think Ben enjoys stew even more than I do. You can probably guess this, but he eats leftover cold. As always…I might not understand…but to each their own! 

Changes I would make: None!

Difficulty: Easy

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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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