Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 6 Servings
If you have enough time to spare before any meal, then you have got to give this recipe a try! This Crock Pot Tortilla Soup never fails to make my day extra special! 4 hours of cooking are worth it, I’m telling you! Feel free to tweak this recipe to your liking. Have a spectacular day, friends, and I hope you are all well today. Enjoy!
Ingredients:
2 tsp chili powder
14 ounces crushed tomatoes
2 chicken breasts
14 ½ ounces of black beans
3 cloves of garlic large, minced
1 c frozen corn
6 6-inch corn tortillas, cut into ¼-inch strips
1 tbsp olive oil
4 c chicken broth
1 onion, chopped
1 can Rotel
¼ c cilantro
1 jalapeño diced and seeded
2 tsp ground cumin
Directions:
Place a pan on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add the jalapeno, onion, and garlic. Saute until aromatic and soft. Transfer into a slow cooker.
Add the rest of the ingredients into the slow cooker aside from the oil and tortillas. Stir until well mixed.
Close and seal the slow cooker, then cook everything for about 4 hours on a high setting.
Use two forks to shred the chicken into small pieces.
Serve right away with tortilla strips. Enjoy!
For the Crispy Tortillas:
Place a pan on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the tortilla strips, then cook until crispy. Make sure to cook them in batches.
Transfer onto a clean plate lined with paper towels to drain excess oil.
Season with a bit of salt.
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
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