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Nothing warms you up quite like this chicken tortilla soup. Try it!

Prep Time    : 15  mins
Total Time    : 5 hours 15 mins

Servings      : 6


·         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


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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