SLOW COOK CHICKEN TORTILLA SOUP

SLOW COOK CHICKEN TORTILLA SOUP

Ingredients:

  • 1lb. boneless skinless chicken breasts
  • 1(15-0z.) can of black beans,rinsed
  • 1 cup of frozen corn
  • 2 bell peppers, chopped
  • 1 white onion, chopped
  • 1(15-0z.) can of fire-roasted tomatoes
  • 1/4 cup of freshly chopped cilantro, plus more for garnish
  • 3 cloves of garlic, minced
  • 1 tablespoon of ground cumin
  • 1 tablespoon of chili powder
  • 1 teaspoon of kosher salt
  • 2 cups of low-sodium chicken broth
  • 1 cup of shredded Monterey jack
  • 1 tablespoon of extra-virgin olive oil
  • 3 small corn tortillas, cut into strips
  • Sliced avocado, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Instruction:

  1. Use the Sear/Saute program to cook tortilla strips until crispy and golden for 3 minutes. Transfer to a paper towel-lined plate and season with salt.
  2. Add chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chilipowder, salt, and chicken broth into the pot.
  3. Set the Slow Cook program at low temperature and cooking time for 5 to 6 hours. Cover and cook until chicken is cooked and falling apart.
  4. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
  5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

 

 

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