Slow Cooker Sopa Azteca
with avocado / baked tortilla strips
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. A version of this soup was featured in 2019.
Cooking methods: This recipe includes instructions for using the slow cooker or Instant Pot. Select your preferred method.
Ingredients
- 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)
- Tortillas, taco-sized corn or flour - 2 , sliced into 2” / 5 cm strips (sub tortilla chips)
- Oil, cooking - 1 Tbsp
Choose Cooking Method
Prep
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Onions / Bell peppers / Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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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)
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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)
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Avocados / Limes / Cilantro - Prep as directed. Divide into serving bowls.
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Make
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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.
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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.
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Serve soup with avocados, limes, cilantro, sour cream, and remaining tortilla strips to be added at the table. Enjoy!
Prep
-
Onions / Bell peppers / Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
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Make
-
In the bowl of an Instant Pot, combine chili powder, cumin, salt, onions, bell peppers, carrots, garlic, stock, tomatoes (including liquid), and adobo sauce. Stir well. Add corn and chicken on top.
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Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 8 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.
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Remove the chicken from the Instant Pot and shred or chop it.
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Return chicken to the Instant Pot and leave it on the Warm setting until ready to serve.
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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.
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Serve soup with avocados, limes, cilantro, sour cream, and remaining tortilla strips to be added at the table. Enjoy!
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