Chicken Tortilla Soup Crock Pot

• porsi: 12 servings
• waktu aktif: 30 minutes
• total waktu: 4 hours 30 minutes

Bahan-bahan

3 tablespoons butter

1 yellow onion (diced)

1 red pepper (diced)

1 yellow pepper (diced)

2 cloves garlic

2 teaspoons salt (divided)

2 lbs boneless skinless chicken breasts (about 2-3 breasts)

2 cans chicken broth (14.5-ounce cans)

14 ounces red enchilada sauce

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon oregano

1 tablespoon taco seasoning

1 1/2 cups half-and-half or heavy cream (if desired, for a creamier soup)

2-3 tablespoons flour or cornstarch (if desired to make a thicker soup)

1 can pinto beans (drained, optional)

1 1/2 cups frozen corn (optional, do not use canned)

1/2 cup fresh cilantro (chopped, for garnish)

Petunjuk

Melt butter in a saute pan over medium heat. Season peppers, onion, and garlic with 1 teaspoon of salt and saute until they are tender. Add to the slow cooker.

Place chicken breasts in the slow cooker on top of the vegetables. Then add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and remaining 1 tsp salt.

Cook on high for 3-4 hours or until the chicken reaches an internal temperature of 165°.

Remove cooked chicken and shred or chop, then place back into the soup. At this point, add any of the optional ingredients that you wish to use such as corn or beans.

If you'd like a creamier soup, add 1-2 cups of heavy cream now. For a thicker soup, whisk 2-3 tablespoons of flour or cornstarch to the heavy cream before stiring into the soup. Cook on high for another 1 hour.

Serve with your choice of ganishes such as fresh chopped cilantro, sour cream, and tortilla strips. Enjoy!

Nutrisi

• Ukuran Porsi: 1 cup
• Kalori: 260 kcal
• Total Lemak: 9 g
• Lemak Jenuh: 5 g
• Lemak Tak Jenuh: 4 g
• Lemak Trans: 0.1 g
• Kolesterol: 66 mg
• Natrium: 846 mg
• Total Karbohidrat: 22 g
• Serat Diet: 5 g
• Total Gula: 5 g
• Protein: 23 g