Ingredients: |
Ingredients: 2 Chicken Breasts (grilled, sautéed or poached)
2 Tablespoons Chili Spice Mix
1 Tablespoon Olive Oil
1 Diced Onion
2 Diced Bell Peppers
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Water
2 cans (15 Oz. Can) Black Beans, Drained
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
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Directions: |
Directions:Preparation Instructions:
Sprinkle 2 tablespoons chili seasoning over the chicken breasts. Grill, sauté or bake until cooked through. Shred the chicken breasts. Use my 1 minute technique if you like!
1-Stove Top Instructions:
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Don’t like mincing garlic? Use a microplane grater like I do. The garlic comes out ultra fine and perfect for this recipe. Always add the garlic last to the pot when sautéing with other vegetables. It is less likely to burn this way
2-Crockpot Instructions:
Prepare the chicken and the vegetables as you would for the stove top technique.
Once the chicken is shredded and the vegetables are sautéed, put all the ingredients in a large crockpot and set on low for 6-8 hours or on high for 2-4..
Stir to combine, then add shredded chicken.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious |
This recipe for Chicken Tortilla Soup is from