Slow Cooker Creamy Poblano-Chicken Tortilla Soup

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Slow Cooker Creamy Poblano-Chicken Tortilla Soup

Prep: 15 minutes
Slow Cook: 4 hours 10 minutes • Serves: 8

1 teaspoon chili powder
3/4 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
3 boneless, skinless chicken breasts (about 8 ounces each)
2 tablespoons olive oil
1 container (32 ounces) chicken broth
1 can (14.5 ounces) fire roasted diced tomatoes with garlic
3 large poblano peppers, halved, seeded and chopped
1 medium yellow onion, halved and chopped
1 package (8 ounces) cream cheese, softened and cut into 1/2-inch pieces
6 (6-inch) yellow corn tortillas, cut into 1-1/2-inch x 1/2-inch pieces
1-1/2 cups shredded Cheddar cheese
1/4 cup packed chopped fresh cilantro plus additional for garnish (optional)
Crumbled queso fresco, sliced avocado and/or lime wedges for garnish (optional)

1.In small bowl, whisk chili powder, paprika, salt, black pepper and cayenne pepper. Brush both sides of chicken with oil and sprinkle with chili powder mixture; transfer to 5- to 6-quart slow cooker. Add broth, tomatoes with their juice, poblano pepper and onion; cover and cook on high 4 hours or low 8 hours or until chicken shreds easily.

2.Transfer chicken to large bowl; shred with 2 forks. Stir cream cheese, tortillas, Cheddar cheese and chicken into slow cooker; cover and cook on high 10 minutes or until cheese is melted and tortillas are tender, stirring occasionally. Stir in cilantro. Makes about 10 cups.

3.Serve soup garnished with queso fresco, avocado, lime wedges and/or cilantro, if desired.

Approximate nutritional values per serving (1-1/4 cups):
383 Calories, 23g Fat (11g Saturated), 102mg Cholesterol, 1006mg Sodium,
16g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 28g Protein