Salsa Verde Chicken Tortilla Soup

*Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes.

Salsa Verde Chicken Tortilla Soup 1 1/4 pounds chicken breasts 4 cups low sodium chicken broth 2 cups mild salsa verde (I like Herdez in the jar) 2 14.5 oz. cans cannellini beans, drained and rinsed 1 15 oz. can can sweet corn, drained and rinsed 1 zucchini, peeled, sliced and quartered 1 large poblano pepper, seeded and chopped 1/2 onion, diced 4 garlic cloves, minced juice of 1 lime (about 2 tablespoons) 3 tablespoons honey 1 tablespoon chili powder 1 1/2 teaspoons salt 1/2 tsp EACH cumin, smoked paprika, dried oregano 1/4 teaspoon pepper 1/4 - 1 teaspoon chipotle powder Toppings 6 6” corn tortillas Mexican cheese sour cream cilantro avocado lime juice hot sauce salt and pepper INSTRUCTIONS

1. Add all of the Salsa Verde Chicken Tortilla Soup Ingredients to the slow cooker. Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes.
2. Meanwhile, slice tortillas into 1/2" strips using a pizza cutter. Place on a baking sheet in a single layer and bake at 425F degrees for 10-12 minutes or until crispy and slightly golden.
3. When ready to serve, taste soup and add additional salt, pepper, honey, lime, hot sauce to taste. Top individual bowls with tortilla strips and any desired toppings.

   
   

   
   

   RECIPE NOTES

   *You can start with a little chipotle powder and add more to taste at the end. I use 1 teaspoon and it is spicy.