Wisdom from The Word
Monday, September 1, 2014
Light, Easy Slow-Cooker Chicken Tortilla Soup
Slow-Cooker Chicken Tortilla Soup
This recipe is fresh and tasty. Husband and toddler approved!
Prep Time: 10mins
Cook Time: 3 hours
WWPTS+: 3 per 1.5 cups (without cheese and chips)
1 lb. boneless, skinless chicken ( I use chicken tenders because they are easy to shred)
4 oz chopped mild green chilies
2 cloves garlic, minced
1 small white onion, diced
28 oz. diced tomatoes, including juice
14.5 oz. chicken broth
Juice of 1 lime
1 tbls. cumin
Salt and Pepper to taste
3 tbls. fresh cilantro, chopped
1/2 cup shredded cheddar cheese
Homemade corn tortilla chips (see recipe below)
Line the bottom of the slow-cooker with the chicken.
In a medium size bowl combine: garlic, onion, chilies, tomatoes, chicken broth, lime juice, cumin, and salt and pepper. Pour mixture over the chicken.
Cook on HIGH for 3 hours. When the chicken is tender, use 2 forks to shred the meat.
Add cilantro to the slow-cooker and stir to blend.
Garnish with cheese and chips ( I use the chips to dip)
To make the Homemade Tortilla Chips:
Cut 8-10 corn tortillas into quarters, then cut the quarters in half.
Drop in a warm fryer (we use a Presto Fry Daddy), filled with Canola Oil.
Let cook for 1-2 minutes or until firm and browned. Be careful not to overcook.
Pull tortilla pieces from fryer and place on a plate covered with a paper towel to drain excess oil.
Share to Twitter
Share to Facebook
Share to Pinterest
Post a Comment
Post Comments (Atom)