Sopa de pollo con tortillas en olla de cocción lenta (añade y listo)

Ingredientes

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 chipotle pepper in adobo sauce, minced + 1 tsp adobo sauce
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and black pepper to taste
• Juice of 1 lime
• For serving: crispy tortilla strips or chips, shredded Monterey Jack or cheddar cheese, sour cream or Greek yogurt, sliced avocado, fresh cilantro, lime wedges

Preparación

1. 1

   Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Top with the diced onion, minced garlic, fire-roasted tomatoes, black beans, corn, and diced green chiles. Do not stir.

2. 2

   In a separate bowl or large measuring cup, whisk together the chicken broth, minced chipotle pepper and adobo sauce, chili powder, cumin, smoked paprika, dried oregano, and a generous pinch of salt and pepper. Pour this mixture over everything in the slow cooker, ensuring the chicken is mostly submerged.

3. 3

   Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and easily shreds.

4. 4

   Carefully remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker. Stir in the fresh lime juice. Taste the broth and adjust salt, pepper, and lime juice as needed.

5. 5

   Ladle the soup into bowls and serve with desired toppings: crispy tortilla strips or chips, shredded cheese, sour cream, avocado, cilantro, and lime wedges.