Slow Cook Chicken Tortilla Soup
By: Diane Roark from recipesforourdailybread.com
Slow Cook Chicken Tortilla Soup
"This soup has lots of vegetables: zucchini, corn, black beans, and onions. I prepared this soup this weekend thinking I would have enough left over for a second meal. Everyone enjoyed it so much they had a second bowl."
Serves10 bowls
Preparation Time20 min
Cooking Time4 hr
Slow Cooker Time HIGH3 min
Slow Cooker Time LOW5 min
Cooking MethodSlow Cooker
Cooking Vessel Size5 quart
Ingredients
- 2 medium zucchini, grated (do not peel)
- 1 medium onion, chopped fine
- 2 tablespoon minced garlic
- 2 teaspoon chili powder
- 1 1/2 teaspoon cumin
- 1 teaspoon marjaram
- 64 ounce chicken broth
- zest from 1 lemon
- 1 can cream corn
- 1 can black beans
- 2 cup heavy cream
- 2 can Rotel
- 4 large chicken breast, cooked and diced
- 1 cup monterey jack cheese
Instructions
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Add everything to a large dutch oven or a slow cooker.
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Allow it to simmer for 3 to 4 hours.
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Serve with shredded monterey jack cheese, sour cream, and tortilla chips.