Chicken Tortilla Soup with Artisan Sourdough Loaf

Chicken Tortilla Soup

Servings: 8 | Prep & Cook: 5 hours (slow cooker)

Ingredients

• 2 lbs boneless skinless chicken breasts
• 3 Tbsp avocado oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cloves garlic, minced
• 3½ cups chicken broth
• 14 oz red enchilada sauce
• 1½ cups heavy cream
• 1 can pinto beans, drained
• 1 can black beans, drained/rinsed
• 1 can red kidney beans, drained/rinsed
• 1½ cups frozen corn
• 2 tsp salt, divided
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1 Tbsp taco seasoning

Optional Toppings: Tortilla strips, shredded cheese, sour cream, avocado, cilantro

Directions

1. Heat oil in a sauté pan over medium heat. Season peppers, onion, and garlic with 1 tsp salt. Sauté until vegetables are tender, then transfer to the slow cooker.
2. Place chicken breasts in the slow cooker on top of the sautéed vegetables.
3. Add chicken broth and enchilada sauce. Season with cumin, chili powder, oregano, taco seasoning, and remaining 1 tsp salt.
4. Stir gently to combine. Cover and cook on HIGH for 3-4 hours.
5. Remove chicken and shred or chop, then return to the soup.
6. Add frozen corn, beans, and 1-2 cups of heavy cream.
7. Cook on HIGH for an additional 1 hour.
8. Serve hot with optional toppings.

Artisan Sourdough Loaf

See Artisan Loaf recipe in Week 6 — or serve with store-bought crusty bread.