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Slow-Cooker Chicken Tortilla Soup

kept bynomoregrays
recipe byThe Kitchn

Makes 4 to 6 servings (about 2 1/2 quarts)


For the soup:
1 1/2 pounds bone-in, skin-on chicken thighs
4 cups (1 quart) low-sodium chicken broth
1 (15-ounce) can fire-roasted diced tomatoes (do not drain)
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
2 medium carrots, peeled and diced
1 1/4 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon fine salt, plus more for seasoning
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper (optional)

To finish:
1 (15-ounce) can black beans, drained and rinsed
Juice 1/2 medium lime
Crumbled tortilla chips
Optional toppings: Sliced avocado, fresh cilantro, shredded Monterey Jack cheese, Mexican hot sauce, lime wedges



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