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Healthy Slow Cooker Fire Roasted Chicken Taco Soup

Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 Lb boneless chicken breast or chicken thighs
  • 1 red bell pepper, diced
  • 1 C yellow onion, diced
  • 2 cloves garlic, minced
  • 4 C free-range chicken broth
  • 1 4 oz can diced green chiles
  • 1 14.5 oz can fire roasted tomatoes
  • 1 lime, juiced (2 -3 tablespoons)
  • 1/4 tsp paprika
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • black pepper, to taste
  • 1 C fire roasted corn
  • 1 avocado, sliced optional garnish
  • 1/2 C cilantro, chopped optional garnish
  • 1 jalapeno, sliced optional garnish
Fried Tortillas
  • 1/4 C avocado oil
  • 2 grain-free tortillas, sliced into 1/2 in. strips

Equipment

  • Slow Cooker or Instant Pot

Method
 

Slow cooker Cooking Instructions
  1. To the crockpot add: onion, red pepper, chicken, broth, tomatoes, green chiles & spices. Close the lid & cook on low for 6-8 hours or high for 4 hours.
  2. After cooking, remove the chicken & shred. Set aside
  3. Before placing the chicken back in the crockpot. Use an emersion blender (or transfer soup contents to a blender), and blend the soup until smooth. If you prefer some veggie chunks to remain in the soup, lessen the time you blend.
  4. When you've reached desired consistency, add Chicken back to the crockpot along with 1 C. of corn.
  5. While the corn warms through in the crockpot, make the fried tortillas.
  6. To serve, top with avocado, cilantro, jalapenos & fried tortillas.
Instant Pot Instructions
  1. To the Instant Pot add: onion, red pepper, chicken, broth, tomatoes, green chiles & spices. Seal the lid & cook on manual for 25 minutes.
  2. After cooking, carefully release the pressure. Then Remove the chicken & shred. Set aside
  3. Before placing the chicken back in the instant pot. Use an emersion blender (or transfer soup contents to a blender), and blend the soup until smooth. If you prefer some veggie chunks to remain in the soup, lessen the time you blend.
  4. When you've reached desired consistency, add Chicken back to the pot along with 1 C. of corn.
  5. While the corn warms through in the crockpot, make the fried tortillas.
  6. To serve, top with avocado, cilantro, jalapenos & fried tortillas.
Fried Tortillas
  1. Heat 1/4 C of oil in a large sauce pan over medium heat. Allow for oil to get very hot. Test the temp by dropping in a tortilla strip, it should start to sizzle & bubble around the tortilla.
  2. In batches drop the tortillas into the oil. Cook for about 30 seconds- 1 minute per side, flipping then repeating. You will notice the tortilla starts to get a golden brown, that is when you know it's done.
  3. Using a slotted spoon, remove the tortillas from the oil & place on a paper towel to cool. Season with salt. Optional seasoning: sprinkle with chili powder, garlic powder and cumin.

Notes

Kid-Friendly : Deconstruct the soup by serving a few pieces of shredded chicken + corn + slices of avocado.