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
  • Optional:
  • 1/2 cup shredded cheddar cheese
  • Homemade corn tortilla chips (see recipe below)
To Cook:
  1. Line the bottom of the slow-cooker with the chicken.
  2. In a medium size bowl combine: garlic, onion, chilies, tomatoes, chicken broth, lime juice, cumin, and salt and pepper. Pour mixture over the chicken.
  3. Cook on HIGH for 3 hours. When the chicken is tender, use 2 forks to shred the meat.
  4. Add cilantro to the slow-cooker and stir to blend.
  5. 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.

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