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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from Noel Family Cookbook, 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!

Contributor:  
Contributor:  
Rachel Noel

Category:
Category:

Ingredients:  
Ingredients:  
- 1lb boneless skinless chicken thighs
- 1 15oz can black beans, drained and rinsed
- 1 15oz can sweet corn
- 1 10oz can Rotel
- 1/2 sweet onion, chopped
- 1/2 bell pepper (I use red), chopped
- 3 cups chicken broth
- 1 4oz can diced green chiles
- 4 oz fat free cream cheese
- 4oz light sour cream
- Spices: cumin, paprika, chili powder, salt, pepper, onion powder, garlic powder, coriander
- Toppings: Tortilla chips, sour cream, cheese, cilantro

Directions:
Directions:
Put all of your ingredients minus the sour cream, cream cheese, and toppings into InstantPot or Crockpot. Season heavily with your desired ratio of spices. Mix well, and cook on med pressure for 20min in InstantPot, or 4 hours on high in crockpot. Once cooked, remove the chicken thighs from the pot, chop or shred, and return to the soup. Add in cream cheese and sour cream, mix well. Continue to cook for 5 minutes. Serve hot, top with cheese, sour cream, cilantro, and crushed tortilla chips.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 min

 

 

 

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