Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 6 Servings
Slow cooker recipes are the best, don’t you agree? Take this Tortilla Soup for instance! It is ready in about 4 hours hassle-free! All you need are these simple ingredients and a crock pot to do all the work for you! This is a must-try recipe, I’m telling you!
Ingredients:
14 ½ ounces of black beans
3 cloves of garlic large, minced
2 chicken breasts
1 tbsp olive oil
4 c chicken broth
6 6-inch corn tortillas, cut into ¼-inch strips
2 tsp ground cumin
1 onion, chopped
¼ c cilantro
1 jalapeño diced and seeded
1 can Rotel
1 c frozen corn
2 tsp chili powder
14 ounces crushed tomatoes
Directions:
Place a pan on the stove and turn the heat to medium. Add a bit of olive oil and allow it to become hot.
Add garlic, jalapeno, and onion. Saute for a few minutes until aromatic and soft. Empty the pan into the slow cooker.
Add the rest of the ingredients into the slow cooker aside from the oil and tortillas. Stir everything until well blended.
Cover the slow cooker, then cook everything for about 4 hours on a high setting.
Transfer the chicken onto a clean plate, then use two forks to shred it into small pieces. Put them back into the slow cooker.
Serve with tortilla strips. Enjoy!
For the Crispy Tortillas:
Place a small pan on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the tortilla strips in batches into the hot pan, then cook for a few minutes until they become crispy.
Transfer onto a clean plate lined with paper towels to drain excess oil. Sprinkle a bit of salt on top.
Nutrition Facts:
Calories: 340, Carbohydrates: 46g, Protein: 27g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 48mg, Sodium: 783mg, Potassium: 1160mg, Fiber: 11g, Sugar: 5g, Vitamin A: 520IU, Vitamin C: 31.1mg, Calcium: 113mg, Iron: 4.7mg