Frozen corn from last season’s harvest is a special treat to enjoy this time of year. It shines in my Slow-Cooker Chicken Tortilla Soup, which also features delicate squash. A perfect blend of winter and summer produce to enjoy this time of year when drastic weather changes leave you sporting flip-flops one day and snow boots the next. This colorful bowl of produce will surely brighten your day regardless of the weather you are experiencing.
The ingredient list may look long, but the recipe is easy to prepare and is mostly hands-off. Topping your bowl with oven-baked tortilla strips elevates this simple bowl of soup to restaurant quality, but without extra the calories of fried tortillas.
1½ pound boneless, skinless chicken breasts
2 small delicata squash, seeded and chopped, leaving the skin on
1 medium onion, peeled and diced
1 large jalapeno, seeded and finely chopped
1 tablespoon chili powder
½ tablespoon ground cumin
½ tablespoon dried oregano
1 teaspoon smoked paprika
¾ teaspoon salt
2 (14.5 ounce) cans no-salt-added diced tomatoes
4 cups low-sodium chicken broth
2 cups frozen yellow corn, defrosted
Tortilla Strip Ingredients:
4 corn tortillas
½ tablespoon olive oil
¼ teaspoon salt
Shredded cheddar cheese
- Place chicken in the bottom of a slow cooker and top with delicate squash, onion, jalapeño, chili powder, cumin, oregano, paprika and salt. Add tomatoes with their juice and chicken broth. Cover with lid and cook on high for one hour. Reduce heat to low and continue cooking for five hours.
- Remove chicken and shred with two forks. Place shredded chicken back in the slow cooker and add corn and lime juice. Stir to combine and continue cooking on low while you prepare the tortilla strips.
- Preheat oven to 375 degrees Fahrenheit. Brush both sides of each tortilla with olive oil and cut into ¼-inch thin strips. Place tortilla strips on a baking sheet and sprinkle with salt. Bake for about 12 minutes, until crisp and lightly browned.
- Serve soup topped with tortilla strips and optional toppings of choice.