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Umami

Family Recipe Book

Slow-Cooker Chicken Tortilla Soup

6 servings

분량

5 hours 15 minutes

총 시간

재료

1 lb. boneless skinless chicken breasts

1 (15-oz.) can black beans, rinsed

1 c. frozen corn

2 bell peppers, chopped

1 white onion, chopped

1 (15-oz.) can fire-roasted tomatoes

1/4 c. freshly chopped cilantro, plus more for garnish

3 cloves garlic, minced

1 tbsp. ground cumin

1 tbsp. chili powder

1 tsp. kosher salt

2 c. low-sodium chicken broth

1 c. shredded Monterey jack

1 tbsp. extra-virgin olive oil

3 small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

방향

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.

노트

Made this recipe tonight and it was great!!

영양 정보

1회 제공량

-

칼로리

365

지방 전체

14 g

포화 지방

5 g

불포화 지방

-

트랜스 지방

0 g

콜레스테롤

73 mg

나트륨

715 mg

탄수화물 전체

22 g

식이섬유

10 g

총 당류

6 g

단백질

31 g

6 servings

분량

5 hours 15 minutes

총 시간
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