Chicken Tortilla Soup For The Crock Pot
Total Time: 8 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 8 hrs
Ingredients
- Servings: 8
- 4 boneless skinless chicken breasts, cooked and shredded
- 1 (14 1/2 ounce) can stewed tomatoes, drained
- 2 (4 ounce) cans chopped green chilies
- 1 (28 ounce) can enchilada sauce
- 1 (14 ounce) can chicken broth
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3/4 teaspoon pepper
- 1 teaspoon sea salt
- 1/4 cup finely chopped fresh cilantro
- 1 cup frozen whole kernel corn
- 1 yellow squash, diced
- 1 zucchini, diced
- 1 ripe avocado
- 1 bag tostitos baked corn tortilla chips
- 8 ounces shredded cheddar cheese
Recipe
- 1 combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn squash and zucchini in crock pot or slow cooker. cover; cook on low 8 hours. to serve, fill individual bowls with soup. garnish with baked tortilla chips, cheese and freshly diced avocado.
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