Chicken soup with tortillas in a slow cooker
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 272, total fat 7 G., saturated fats 1 G., proteins 24 G., carbohydrates 30 G., fiber 9 G., cholesterol 64 mg, sodium 1303 mg, sugar 7 G.
Calories 272, total fat 7 G., saturated fats 1 G., proteins 24 G., carbohydrates 30 G., fiber 9 G., cholesterol 64 mg, sodium 1303 mg, sugar 7 G.
This flavorful soup is quick and easy to make in a slow cooker. A delicious smoky flavor comes from the combination of ground ancho and chipotle peppers in adobo sauce, two popular spices in Mexican cuisine. This recipe uses just enough pepper to give the broth a mild spiciness, but you can add more if you prefer a spicier soup. Serve the toppings in individual bowls so everyone can add their own personal touches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. rapeseed oil (canola)
- 1 medium onion, coarsely chopped (about 2 cups)
- 3 large cloves garlic, minced
- 1 tbsp ground ancho pepper
- 4 cups lightly salted chicken broth
- 1 canned chipotle pepper in adobo sauce, minced (about 1 1/2 tsp)
- 4 boneless, skinless chicken thighs (about 700 g)
- 1 can (425 g) canned black beans, rinsed
- 1 can (800 g) canned diced tomatoes, roasted
- 1 cup frozen corn kernels, thawed
- Recommended toppingsToppings: crushed tortilla chips, diced avocado, crumbled queso fresco or cotija cheese, cilantro leaves, sour cream, and/or lime wedges
- Special equipment: Instant Pot 6-8L multicooker.
We recommend
Recipes with similar ingredients: chicken thighs, black beans, chipotle peppers in adobo sauce, corn, tomatoes, cilantro, lime, ancho pepper
Cooking the dish according to the recipe:
- Turn the slow cooker on to high heat (see note) and let it preheat for 3–4 minutes. Add canola oil to the pan, then add the onion, garlic, and 1 teaspoon of salt; cook, stirring frequently, until the onion is softened, 6–8 minutes. Turn the slow cooker off, add the ground ancho chili and a splash of chicken broth, and cook on the residual heat for 1 minute, stirring constantly and scraping up any browned bits with a wooden spoon.
- Add the chipotle adobo sauce, chicken thighs, black beans, tomatoes, remaining chicken broth, and 1 teaspoon of salt to the pot. Follow the manufacturer's instructions and close the lid of the slow cooker. Set the pressure cooker to high and cook for 10 minutes. Once the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the pressure to release naturally. After 5 minutes, carefully open and remove the lid, being careful not to burn yourself with residual steam.
- Remove the chicken thighs from the pan and place them in a bowl. Add the corn to the hot soup. Shred the chicken with two forks and return it to the soup. Season with salt again if necessary. Ladle the soup into bowls and serve with toppings.
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