Slow-Cooker Chicken-Tortilla Soup

This hearty soup is a Mexican-inspired favorite, made easy.

TOTAL TIME: 8:20

PREP: 0:20

LEVEL: Easy

YIELD: 4 servings

Ingredients

• 1 1/4 lb. skinless, bone-in chicken thighs
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 garlic clove, chopped
• 2 oz. chicken stock
• 1 (14.5-oz.) can diced tomatoes, drained
• 1 (8-oz.) can tomato sauce
• 1 (4-oz.) can chopped green chiles
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 3/4 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper
• 2 yellow squash, halved and sliced
• 3 oz. green beans, halved
• 1 tbsp. fresh lime juice
• 2 1/2 tbsp. chopped fresh cilantro, plus more for serving
• Sliced jalapeños, sour cream, and tortilla chips, for serving

Directions

1. Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper.
2. Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
3. Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips alongside.

PER SERVING: protein: 26 g; fat: 8 g; carbohydrate: 18 g; fiber: 6 g; sodium: 707 mg; cholesterol: 108 mg; calories: 244.