Slow Cooker Sopa Azteca (Chicken Tortilla Soup)
Slow Cooker Sopa Azteca, a vibrant blend of chicken, tortillas, and avocados. A comforting twist on classic tortilla soup.
- Total Time: 5 hours 30 minutes
Ingredients
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- 2 chili pepper(s), your preferred type, stemmed and seeded
- 1/2 cup of water, hot
- 2 tomatillos, husked and washed
- 1 can of tomato(s), crushed
- 1/2 onion, small, diced
- 1 clove of garlic, minced
- 1 carrot(s), finely diced
- 2 chicken, breasts
- 2 teaspoons of salt, coarse
- 5 cups of broth, chicken
- 2 cups of water
- 1/4 cup of cilantro, chopped
To Serve
- 3 corn tortillas
- 2 tablespoons of Vegetable oil
- avocado, diced
- limes, cut into wedges
Instructions
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Prepare the chiliesHeat skillet over medium-high heat. Toast the chilies on both sides occasionally pressing and turning with the spatula until they are soft and blistered. Remove from pan and cool. Tear them to small pieces with a knife and place in a heat proof bowl. Pour the hot water over and allow them to soak for 30 minutes.
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Prepare tomatillosOver medium high heat, sauté until slightly charred on all sides.
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BlendIn a blender, combine chilies with liquid, tomatillos, tomatoes, onion and garlic. Puree until very smooth. Pour into slow cooker.
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Add remaining ingredientsAdd the carrot, chicken, salt, broth and water – stir.
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CookCook on low for 4 hours or until chicken is tender.
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Prepare tortillasCut tortillas in half, then into strips. Fry in skillet until crisp and drain on paper towels.
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ShredRemove the chicken from the slow cooker. If you used bone in, remove the skin and bones. Shred and return to the broth. Add the cilantro, adjust the seasoning and cook for 30 more minutes.
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ServeLadle into bowls, top with fried tortilla pieces and avocado with lime wedges on the side.
- Prep Time: 30
- Cook Time: 5 hours
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