Slow Cooker Sopa Azteca
with avocado / baked tortilla strips

Name: Slow Cooker Sopa Azteca
Cook time: 325 min
Total time: 325 min
Yield: 4
Ingredients: 2 Tortillas, taco-sized gluten-free corn, sliced into 2” / 5 cm strips; 1 Tbsp Oil, cooking; 1 Onions, medium, chopped; 1 Bell peppers, any color, chopped; 12 oz Carrots, cubed; 4 cloves Garlic, chopped; 2 tsp Chili powder; 2 tsp Cumin; 1 tsp Salt; 5 cups Stock, any type; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 2 Tbsp Adobo sauce (from a can of chipotles in adobo); 1 cup Corn, frozen; 1 lb Chicken thighs, boneless and skinless; 1 Avocados, diced; 1 Limes, wedges; 2 Tbsp Cilantro, chopped; 1/2 cup Sour cream (sub plain or Greek yogurt)

Active: 25 min Total: 5 hr 25 min

Original GF Paleo Vegetarian

This flavorful soup is full of warm spices and colorful veggies. Make it in the slow cooker and set out all the toppings for a meal that's ready whenever you are.
Smarts: To make use of tortillas that you may have purchased earlier in the week for Mexican Shakshuka, this recipe includes instructions for making your own baked tortilla strips. If you don't have leftover tortillas or just want to save time, you can use tortilla chips instead (as shown in the photo and used in this recipe the first time we featured this soup).

Ingredients

Metric

Servings:

Baked Tortilla Strips:

Tortillas, taco-sized gluten-free corn - 2 , sliced into 2” / 5 cm strips
Oil, cooking - 1 Tbsp

Slow Cooker Sopa Azteca:

Onions, medium - 1 , chopped
Bell peppers, any color - 1 , chopped
Carrots - 12 oz , cubed
Garlic - 4 cloves , chopped
Chili powder - 2 tsp
Cumin - 2 tsp
Salt - 1 tsp
Stock, any type - 5 cups
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Adobo sauce - 2 Tbsp (from a can of chipotles in adobo)
Corn, frozen - 1 cup
Chicken thighs, boneless and skinless - 1 lb
Avocados - 1 , diced
Limes - 1 , wedges
Cilantro - 2 Tbsp , chopped
Sour cream - 1/2 cup (sub plain or Greek yogurt)

Prep

Onions / Bell peppers / Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Slow cook chicken - Combine chili powder, cumin, salt, onions, bell peppers, carrots, garlic, stock, tomatoes (including liquid), and adobo sauce in the bowl of a slow cooker. Top with corn and then chicken. Cook until chicken is cooked through, 5 to 6 hours on low or 3 to 4 hours on high. (Can be done up to 3 days ahead)
Bake tortilla strips - Heat oven to 425F / 218C. Slice tortillas into thin strips, ~2" / 5 cm. Toss with oil and spread on a sheet pan. Season with some salt and black pepper. Bake, shaking the pan halfway through, until tortillas are crisp, 8 to 10 minutes. (Can be done up to 3 days ahead)
Avocados / Limes / Cilantro - Prep as directed. Divide into serving bowls.

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Make

When chicken is cooked through, remove it from the slow cooker and shred or chop it. Return chicken to slow cooker. Season with some salt and pepper. Add some hot sauce (not in ingredients list) if you’d like the soup spicier.
Divide half of the tortilla strips between serving bowls. Ladle soup over tortilla strips and give the soup a stir to mix the strips in.
Serve soup with avocados, limes, cilantro, sour cream, and the remaining tortilla strips to be added at the table. Enjoy!

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