Salsa Verde Chicken Tortilla Soup with Smoked Paprika
Salsa Verde Chicken Tortilla Soup – just what the doctor ordered when you’re fatigued, crazy busy or simply want to put your feet up and still enjoy a tantalizing bowl of hearty fiesta salsa verde soup.
Cook time: 8 hours
Total time: 8 hours
Salsa Verde Chicken Tortilla Soup
1 1/4 pounds chicken breasts (frozen is fine)
4 cups chicken stock
2 cups salsa verde
2 (14.5 oz) cans cannellini beans, drained and rinsed
1 (15.25 oz) can sweet corn, drained and rinsed
1 zucchini, peeled, sliced and quartered
1 large poblano pepper, seeded and chopped
1/2 onion, diced
4 garlic cloves, minced
1/4 cup lime juice
3 tablespoons honey
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 – 1 teaspoon chipotle powder*
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1 1/2 teaspoons salt
1/4 teaspoon pepper
6 6” corn tortillas
Salt and pepper
- Add all of the Salsa Verde Chicken Tortilla Soup Ingredients to the slow cooker. Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes.
- Meanwhile, slice tortillas into 1/2″ strips using a pizza cutter. Place on a baking sheet in a single layer and bake at 425F degrees for 10-12 minutes or until crispy and slightly golden.
- When ready to serve, taste soup and add additional salt, pepper, honey, hot sauce to taste. Top individual bowls with tortilla strips and any desired toppings.
*You can start with a little chipotle powder and add more to taste at the end. I use 1 teaspoon and it is spicy.