SLOW COOKER CHICKEN TORTILLA SOUP
This soup has all the right flavors. We love to make our own tortilla strips instead of using chips.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
www.themagicalslowcooker.com/...
RECIPE:
INGREDIENTS:
1.5 - 2 lbs. boneless skinless chicken breasts
10.50 oz. cream of chicken soup
1 small yellow onion diced
15 oz. black beans
moved and minced
7 oz. Mexicorn drained (can use any canned corn)
1 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
14.5 oz. chicken broth
1 1/2 cups red enchilada sauce (from 28-oz. can, stir well before measuring)
Wait to add to the soup
1/4 cup finely chopped cilantro
1 lime
INSTRUCTIONS:
Add the chicken breasts, cream of chicken soup, onion, jalapeno, black beans, Mexicorn, cumin, garlic powder and onion powder to the slow cooker.
Add the chicken broth and enchilada sauce. Stir.
Place the lid on the slow cooker and cook on HIGH for 4 hours or low for 6-8 hours.
When the cooking time is up, shred the chicken with two forks right in the slow cooker. Do this by pushing the chicken up to the edge and shredding it with the forks.
Cut the lime in half and squeeze both halves into the soup. Stir in the chopped cilantro. Let that sit on the warm setting while you make the tortilla strips.
For the tortilla strips
Preheat the oven to broil (500 degrees).
Place the tortillas onto a cutting board. Cut them in half, then cut them into small strips. In a small bowl add the cut tortillas, drizzle over the 3 tablespoons of cooking oil. Place on a sheet pan. Spread out and sprinkle with the salt.
Place the tortilla strips under the broiler for about 3 minutes, stir them and then continue to cook until they are golden brown. Don't walk away from the oven for they can burn fast.
Serve the soup topped with cheese, avocado and the homemade tortilla strips.
FAN MAIL:
THE MAGICAL SLOW COOKER
SARAH OLSON
PO BOX 70586
SPRINGFIELD, OR 97475
Негізгі бет Slow Cooker Chicken Tortilla Soup
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