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
Delicious Food Recipes
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