Crockpot Chicken Tortilla Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion (diced)
• 1 medium jalapeño (seeded, membranes removed, and diced)
• 1 red bell pepper
• 1 green bell pepper
• 2 cloves garlic (minced (about 2 teaspoons))
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt (plus additional to taste)
• 1 ¼ pounds boneless, skinless chicken breasts ((about 2 breasts))
• 1 (28-ounce) can crushed tomatoes
• 2 chipotle chiles in adobo
• 1 (15-ounce) can reduced sodium pinto beans( (rinsed and drained)
• 4 cups low sodium chicken broth (divided)
• 3 tablespoons cornmeal
• Corn tortilla strips or 6 small corn tortillas: see notes to make your own strips (this is a must-have!)
• Shredded Monterey jack cheese
• Diced avocado
• Chopped fresh cilantro
• Lime slices

Steps

1. 1

   In a large skillet, heat the olive oil over medium heat. Once hot, add the onion, jalapeño, red bell pepper, green bell pepper, chili powder, cumin, and salt. Cook until the onion in softened, about 6 to 8 minutes.

2. 2

   Stir in the garlic and cook until fragrant, about 30 seconds.

3. 3

   Transfer mixture from the skillet to the bottom of a 6-quart or larger slow cooker. Keep the skillet handy.

4. 4

   Arrange the chicken breasts on top of the mixture in the slow cooker. Add the tomatoes, chiles in adobo, and pinto beans.

5. 5

   Stir the cornmeal together with 3 cups of the chicken broth. Pour into the slow cooker.

6. 6

   Cover and cook on LOW for 5 to 6 hours, until the chicken is falling apart tender. Dice or shred the chicken, then return it to the slow cooker. Let cook on low for 5 to 10 minutes to allow the flavors to marry.

7. 7

   Taste and add salt or seasonings as needed. If the soup is thicker than you would like, add in the remaining 1 cup chicken broth until it reaches your desired consistency.

8. 8

   To serve: ladle into bowls. Top generously with tortilla strips and other toppings of choice.