Slow-Cooker Chicken Tortilla Soup

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 5 hours 30 minutes

食材

1 lb. boneless, skinless chicken breasts

1 white onion, chopped

2 bell peppers, seeds and ribs removed, chopped

3 cloves garlic, finely chopped

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

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

1 c. frozen corn

1/4 c. chopped fresh cilantro, plus more for serving

1 tbsp. chili powder

1 tbsp. ground cumin

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 avocados, sour cream, and lime wedges, for serving

步驟

In a large slow cooker, spread chicken in the bottom in an even layer. Add onion, bell peppers, garlic, beans, tomatoes, corn, cilantro, chili powder, cumin, and salt. Pour broth over. Cover and cook on low until chicken is cooked through and falling apart, 5 to 6 hours.

Shred chicken with 2 forks, then top with Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes more.

Meanwhile, in a large skillet over medium heat, heat oil. Add tortilla strips and cook, tossing occasionally, until crispy and golden, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.

Top soup with tortilla crisps, avocado, sour cream, and cilantro. Serve with lime wedges alongside.

營養

• 卡路里: 357
• 總脂肪: 13 g
• 飽和脂肪: 5 g
• 反式脂肪: 0 g
• 膽固醇: 72 mg
• 鈉: 714 mg
• 總碳水化合物: 22 g
• 膳食纖維: 10 g
• 總糖: 6 g
• 蛋白質: 31 g