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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crock-pot Chicken Tortilla Soup Recipe

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This recipe for Crock-pot Chicken Tortilla Soup is from Sisters Helping Sisters , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless skinless chicken breasts
1 (15-oz.) can Black Beans, rinsed
1 cup frozen corn
2 bell peppers, chopped
1 white onion, chopped
1 (15-oz.) can fire-roasted tomatoes
¼ cup freshly chopped cilantro, plus more for garnish
3 cloves garlic, minced
1 TB. cumin
1 TB. chili powder
1 tsp. kosher salt
2 cups low-sodium chicken broth
1 cup Shredded Monterey Jack
1 TB. extra-virgin olive oil
3 small corn tortillas, cut into strips
Sliced avocado, for serving
Sour cream, for serving
Lime wedges, for serving
Directions:
Directions:
In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.

Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.

Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.

Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.

Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

 

 

 

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