Is there anything better than going through your day knowing dinner is taken care of and cooking in the slow cooker? I add the hot sauce in as a garnish so it's not too spicy for the kids but I can ratchet up the heat for the adults. A delicious and filling appetizer or main that's ready for dinner whenever you are—what more can you ask for from a recipe?
Try and find an avocado that's just ripe, a bit of firmness helps it stand up to the soup. It's creamy texture next to the crunchy tortilla strips works just perfectly. If you love set it and forget it recipes like this one, check out my Slow Cooker Orange Glazed Chicken Wings.
Slow Cooker Tortilla Soup with Chicken & Avocado
Serves: 6 to 8
1 can tomato sauce (398 ml)
1 onion, sliced thin
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
8 cups chicken stock
2 boneless chicken breasts, cubed
Salt & pepper, to taste
1 avocado, diced
2 teaspoons fresh lime juice, for garnish
2 teaspoons clinatro, chopped, for garnish
1 teaspoon red hot sauce, for garnish
1/2 cup vegetable oil
4 corn tortillas
Add soup ingredients to slow cooker and cook on low for 8 to 10 hours.
When soup is nearly done cut the tortillas in half and then to thin strips. Heat oil in a frying pan over medium-high heat. Cook tortilla strips a handful at a time, until browned, about 3 minutes. Remove with tongs and place on paper towel to drain.
Serve soup in bowls, garnish with tortilla strips, lime juice, cilantro and hot sauce to taste.