SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE
Nothing warms you up quite like this chicken tortilla soup. Try it!
Prep Time : 15 mins
Total Time : 5 hours 15 mins
Servings : 6
INGREDIENTS
· 1 lb. boneless skinless chicken breasts
· 1 15-oz. can black beans, rinsed
· 1 c. frozen corn
· 2 bell peppers, chopped
· 1 white onion, chopped
· 1 15-oz. can fire-roasted tomatoes
· 1/4 c. freshly chopped cilantro, plus more for garnish
· 3 cloves garlic, minced
· 1 tbsp. cumin
· 1 tbsp. chili powder
· 1 tsp. kosher salt
· 2 c. low-sodium chicken broth
· 1 c. shredded Monterey jack
· 1 tbsp. extra-virgin olive oil
· 3 small corn tortillas, cut into strips
· Sliced avocado, for serving
· Sour cream, for serving
· Lime wedges, for serving
INSTRUCTIONS
1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
Recipe from delish.com
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