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Title: Slow-Cooker Chicken Tortilla Soup
Categories: Poultry, Beans, Herbs, Vegetables, Chilies
Yield: 8 servings
1 tb Oil
1 md Onion; chopped
3 cl Garlic; minced
1 lb Boned, skinned chicken
32 oz Chicken broth
15 oz Can black beans; rinsed,
- drained
14 oz Can fire-roasted diced
- tomatoes
1 1/2 c Frozen corn
1 tb Chilli spice mix
1 tb Ground cumin
1 ts Paprika
1/2 ts Salt
1/4 ts Pepper
1/4 c Minced fresh cilantro
OPTIONAL: Crumbled tortilla chips, chopped avocado,
jalapeno peppers and lime wedges
In a large skillet, brown chicken in oil. Add onion;
cook and stir until tender, 6-8 minutes. Add garlic;
cook 1 minute longer. Transfer mixture to a 3-qt. slow
cooker.
Add the next 10 ingredients. Cover and cook on low, 4-5
hours.
Remove chicken and shred with 2 forks; return to slow
cooker. Stir in cilantro. If desired, serve with
toppings.
Karen Kelly, Germantown, Maryland
Makes 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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