Slow Cooker Chicken & Veggie Tortilla Soup

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This hearty stew is great for busy weeknights. If you have little helpers at home, they can peel the onion or tear the tortillas into strips!


2 14oz cans stewed tomatoes
2 cups chicken broth
half of a small onion, diced
1 small yellow squash, diced
1 large red bell pepper, diced
2 cups shredded chicken
4-6 large whole wheat tortillas, torn or cut into strips
2 T olive oil
2 T tomato paste
2 t ground cumin
2 t dried or fresh oregano
1 t salt

Combine all ingredients in slow cooker. Cook on the “low” setting for 8 – 10 hours. 15 minutes before serving, add the tortilla strips to the soup. Let cook until soft.

Serve with avocado, shredded cheese, or sour cream.

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