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Slow Cooker Chicken Tortilla Soup

PrepTime 15 min.
Total Time 8 ¼ hrs
Number Of Ingredients 7
Servings 6
A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice



PAM® Original No-Stick Cooking Spray
1-1/2 pounds boneless skinless chicken thighs
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground chipotle chili pepper
1-1/2 teaspoons ground cumin
4 cups chicken broth
1/4 cup fresh lime juice
Tortilla strips, diced avocado and chopped cilantro, optional

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1. Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
2. Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.
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Nutrition Information
Calories: 236 View complete nutrition information