Crock Pot Creamy Chicken Tortilla Soup With Kale Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken breasts, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
• STEP 2.Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
• STEP 3.Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
• STEP 4.Stir in the chopped kale and cook for an additional 30 minutes, until the kale is wilted and tender.
• STEP 5.Serve the soup hot, garnished with tortilla strips, avocado slices, and a squeeze of lime.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a spicier soup, add a diced jalapeno or a pinch of cayenne pepper.
• You can use boneless, skinless chicken thighs instead of chicken breasts for a richer flavor.
• Feel free to customize the toppings with shredded cheese, sour cream, or chopped cilantro.

Storage and Serving

• This soup is best served hot.
• To reheat leftovers, simply heat them in a saucepan over medium heat until warmed through.
• Serve with warm tortillas or crusty bread for a complete meal.