Mexican chicken tortilla soup (slow cooker)

0 piace 0 commenti Ricetta di Bobby Keillor

Ingredienti per 1 large batch of soup

1lb Mexican shredded chicken (see my recipe)
1 28oz (796ml) can diced tomatoes
1 10oz (296ml) can enchilada sauce (a little less if not too spicy)
1 med onion, chopped
1 4oz (114ml) can chopped green chile peppers
2 cloves garlic, minced
1 cup water
3 cups chicken broth
1 tsp salt
1/4 tsp pepper
1 1/2 Cups of frozen corn
1 18oz (540ml) can of black beans
7 tortilla shells
oil (avocado or olive)

495 min · Facile

Preparazione

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into slow cooker. Pour in water and chicken broth, season with salt and pepper. Stir in corn and black beans. Cover and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.

2. Preheat oven to 400

3. Lightly brush both sides of tortillas with oil. Cut tortillas into 1 inch wide strips, then spread on a baking sheet.

4. Bake chips in preheated oven until crisp, about 5-7 mins. Serve with soup.

secondi December 06, 2021 18:21

Autore: Kelly Barton's recipe tweaked