Food Town Slow Cooker Chicken Tortilla Soup

• 1 1/4 lb. skinless, bone-in chicken thighs
• 1 small onion, chopped
• 1/2 red or green bell pepper, chopped
• 1 garlic clove, chopped
• 2 c. chicken stock
• 1 (14.5-oz.) can diced tomatoes, drained
• 1 (8-oz.) Goya® can tomato sauce
• 1 (4-oz.) can chopped green chiles
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 3/4 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. fresh lime juice
• 2 1/2 tbsp. chopped fresh cilantro, plus more for serving
• Sliced jalapeños, sour cream, and tortilla chips or strips, for serving

1. Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper.
2. Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
3. Serve topped with cilantro, jalapeños, and sour cream, with tortilla strips or chips

 

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