Slow Cooker Chicken Tortilla Soup
2x the delicious servings!
If you like tacos, and we know you do, you’re going to love this easy, big batch, slow cooker tacos-in-a-bowl soup. It’s loaded with tender Tex-Mex seasoned chicken, black beans, tomato, onion, and corn. It’ll bubble away, getting increasingly more delicious as the hours tick by, while you just do… you! Come dinnertime, serve up the toppings—cilantro, cheese, sour cream, and crunchy tortilla chips—family-style, so everyone can top as they please. Spend less time on dinner for the fam and more time on dinner with the fam!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Chopped Chicken Breast
Blue Corn Tortilla Chips
Mexican Cheese Blend
Not included in your delivery
• Wash and dry produce. • Halve, peel, and finely dice onion. Drain corn.
• In a medium microwave-safe bowl, whisk together cornstarch, tomato paste, stock concentrates, and ¼ cup water (½ cup for 8 servings). Microwave until thickened, 30-40 seconds.
• Open package of chicken* and drain off any excess liquid. Season all over with salt and pepper. • In a 5- to 6-quart slow cooker (8-quart slow cooker for 8 servings), combine chicken with Tex-Mex paste, onion, corn, crushed tomatoes, beans and their liquid, cornstarch mixture, and 3 cups water (6 cups for 8); stir until well combined. TIP: If the chicken pieces are sticking together, make sure to separate them. • Cover and cook on high until chicken is tender and cooked through, 4 hours. Taste and season with salt and pepper if desired.
• Once soup is ready to serve, roughly chop cilantro and lightly crush tortilla chips in bag. • Serve tortilla soup family style, with cilantro, tortilla chips, sour cream, and Mexican cheese blend in separate bowls. Let everyone add their own toppings!
Chicken is fully cooked when internal temperature reaches 165°.