Chicken Tortilla Soup with Lime Wedges

Serves 10 in about 6 hours. Rib celery goes in first, and avocado slices finishes the pot.

Ingredients

• 1 onion, diced
• 1 rib celery, diced
• 1 carrot, diced
• 1 15-ounce can diced tomatoes, with juice
• 1 7-ounce can diced green chiles, mild or hot
• 6 cloves garlic, minced
• 2 teaspoons chicken bouillon
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 ½ teaspoons oregano
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 bay leaf
• 1 10-ounce can red enchilada sauce (2 cups)
• 4 cups chicken broth (low sodium)
• 1 pound cooked chicken (shredded)
• 1 15-ounce can corn kernels, drained (or 2 cups fresh or frozen)
• 1 15-ounce can black beans, drained & rinsed
• 8-ounces cream cheese
• 1 ½ cups shredded cheese (cheddar, colby, etc.)
• 7 6-inch corn tortillas
• Chopped cilantro
• Jalapeño slices
• Tortilla cips
• Sour cream
• Avocado slices
• Lime wedges

Method

1. To the slow cooker, add the onion, celery, carrot, diced tomatoes, green chiles, garlic, chicken bouillon, cumin, chili powder, oregano, coriander, salt, pepper, and bay leaf to the slow cooker.
2. Tip in the enchilada sauce.
3. Tip in the chicken broth and mix well.
4. Put a lid on and cook on Low for 6 to 7 hours or High for 3 to 4 hours, or until vegetables are tender.
5. Cut the corn tortillas into 2-inch pieces and add to the slow cooker.
6. Stir in the shredded chicken and the corn.
7. Tip in the black beans and the softened, cubed cream cheese. Mix well. Put a lid on and let those additions heat through, about 20-30 minutes.
8. Before serving, stir until the cream cheese has all melted, then stir in the shredded cheese.
9. Garnish with your preferred toppings and serve hot.

More slow cooker ideas are in the slow cooker collection.