Spicy Chicken Tortilla Soup with dairy toppings
Easy and full of flavor, this slow cooker soup using chicken thighs and chorizo is a crowd pleaser!
Equipment
- 1 6 quart slow cooker
- 1 6 quart pot with lid
Ingredients
- 1 pound Chorizo spicy sausage
- 1 Red Bell Pepper sliced thin
- 1 Green Pepper sliced thin
- 1 Yellow Pepper sliced thin
- 1 medium sized yellow Onion sliced thin
- 1/2 teaspoon Salt
- 2 teaspoons dried Oregano
- 1 16 ounce can Pinto Beans drained and rinsed (black or kidney beans work too)
- 2 10 ounce cans Rotel Tomatoes
- 2 1/2 pounds skinless bone in Chicken Thighs about 4 thighs
- 3 cups of water
- 36 ounces of Chicken Broth
Toppings: Sour Cream, shredded Cheddar Cheese, shredded Monterey Jack Cheese, Plain Yogurt, Cilantro, Avocado slices, Cilantro, crushed Tortilla Chips, Fritos
Instructions
- In a 6 quart pot brown the chorizo sausage, add in peppers and onions and saute together with the sausage until vegetables are soft and the sausage is completely cooked. Add salt and oregano allow to cook a minute longer. Place in bottom of slow cooker. Return pot to the stove, do not clean.
- Add rinsed and drained beans, and rotel tomatoes to the slow cooker.
- Return pot to stove and heat to medium high heat place chicken thighs in pot and allow to cook for 2 minutes until starting to brown. Add 3 cups of water to pot and cover. Cook chicken thighs for 20 minutes or until meat is falling off the bone. Turn off stove, and allow chicken to cool enough for you to remove it from bone, add pulled meat to the slow cooker.
- Add chicken broth to slow cooker, turn on low and allow to cook for 1-2 hours.
- Place crushed tortilla chips in bottom of bowl, add cheese, ladle soup over chips and cheese, top with more cheese and any additional toppings that you like.
Tried this recipe?Mention @eat2gather or tag #eat2gather!