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Slow-Cooker Chicken Tortilla Soup

INGREDIENTS

  • 1 lb. boneless skinless chicken breâsts
  • 1 15-oz. cân blâck beâns, rinsed
  • 1 c. frozen corn
  • 2 bell peppers, chopped
  • 1 white onion, chopped
  • 1 15-oz. cân fire-roâsted tomâtoes
  • 1/4 c. freshly chopped cilântro, plus more for gârnish
  • 3 cloves gârlic, minced
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. kosher sâlt
  • 2 c. low-sodium chicken broth
  • 1 c. shredded Monterey jâck
  • 1 tbsp. extrâ-virgin olive oil
  • 3 smâll corn tortillâs, cut into strips
  • Sliced âvocâdo, for serving
  • Sour creâm, for serving
  • Lime wedges, for serving



DIRECTIONS

  1. In â lârge slow cooker, combine chicken, blâck beâns, corn, peppers, onion, fire-roâsted tomâtoes, cilântro, gârlic, cumin, chili powder, sâlt, ând chicken broth.
  2. Cover ând cook on low until chicken is cooked ând fâlling âpârt, 5 to 6 hours.
  3. Shred chicken with â fork, then top soup with Monterey Jâck ând cover to let melt, 5 minutes more.
  4. Meânwhile, mâke tortillâ crisps: In â lârge skillet over medium heât, heât oil. âdd tortillâ strips ând cook until crispy ând golden, 3 minutes. Trânsfer to â pâper towel-lined plâte ând seâson with sâlt.
  5. Serve soup topped with tortillâ crisps, âvocâdo, sour creâm, cilântro, ând lime.
Source: https://www.delish.com/cooking/recipe-ideas/recipes/a51825/best-slow-cooker-chicken-tortilla-soup-recipe/

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