Crockpot Chicken Tortilla Soup Recipe
1 lb. poached chicken, shredded
1/4 cup poblano peppers, seeded & diced 1/2"
1/4 cup jalapeno peppers, seeded & diced 1/2"
1/4 cup serano peppers, seeded & diced 1/2"
1 cup onions, peeled & diced 1/2"
1 green bell pepper, seeded & diced 1/2"
1 red bell pepper, seeded & diced 1/2"
2 tbsp. olive oil
1 tsp. garlic, minced
1/4 lb. thin corn tortillas, torn in squares
1 can crushed tomatoes, with liquid
1 can diced tomatoes, with liquid
4 oz tomato paste
1 cup frozen corn
1 tsp. oregano
2 tbsp. chili powder
2 tbsp. cumin
2 tbsp. cayenne pepper
1 tsp. black pepper
1/2 gal. chicken broth
1/4 cup cilantro, chopped
salt to taste
Optional toppings: avocado slices, sour cream, and shredded cheese
1. In a skillet, saute peppers, onions, poblanos, garlic and tortillas and spices in olive oil for 5-10 minutes.
2. In 6 quart stock pot add the skillet contents, chicken broth, tomato paste, and canned tomatoes. Add salt and pepper.
3. Cook until vegetables are soft, tortillas are dissolved and the soup is slightly thickened. (4 hours on low, 2 hours on high in my crockpot)
4. Add cilantro and frozen corn and cook until corn is thawed (around 15 mins). You can also add water or chicken broth if the soup is too thick.
5. Remove from heat, add cilantro and cool.
To Serve:
Top with crisp fried tortilla strips, shredded cheese, sour cream and avocado slices.
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