The New Crock Pot Chicken Tortilla Soup Recipe For 2020
How To Prepare Crock Pot Chicken Tortilla Soup Recipe Homemade
My friends and family can not get enough of this chicken and tortilla soup. It’s the best! This slow cooker soup is healthy, simple, suitable for freezer and rich in vegetables.
COURSE MAIN DISH, SOUPCUISINE MEXICANKEYWORD CROCK-POT CHICKEN TORTILLA SOUPPREP TIME 15 MINUTESCOOK TIME 6 HOURSTOTAL TIME 6 HOURS 15 MINUTESSERVINGS 6 SERVINGSCALORIES 361 KCALAUTHOR JENN LAUGHLIN – PEAS AND CRAYONS
6 cups low-sodium vegetable broth (or chicken broth)
1 cup canned crushed tomatoes
1/4-1/2 cup tomatillo salsa verde
3 TBSP tomato paste
2 TBSP olive oil
3 cups black beans (cooked or canned)
1-2 cups pinto beans (cooked or canned)
3 boneless skinless chicken breasts
4 small corn tortillas (torn into small pieces)
2 small onions (2 cups chopped)
2 jalapeños (seeds and stem removed)
1 large bell pepper
1/2 lime, juiced
2-4 TBSP fresh cilantro
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp cayenne pepper
salt, to taste (amount added will vary on sodium content of broth + tomatoes/beans)
greek yogurt or sour cream (I add lime zest to mine for extra oomph!)
shredded mexican cheese blend
chopped red onion
chopped green onion
pico de gallo
guacamole or sliced avocado
Basically, you throw everything away and leave, but as I like to explain the methods to my madness, I will go into a little more detail about you:
Place your crockpot high and add broth, chopped tomatoes, tomato paste, tomillo sauce, beans and chicken breast.
Then chop peppers, jalapeños and onions, then cut the corn tortilla into small pieces before putting them on the plate. Corn tortillas help the soup to thicken a little and also serve noodles!
Add spices, fresh coriander, olive oil and lime juice + lid.
In a few hours, the chicken breasts should be juicy and cooked to perfection. As you approach it, you can remove it with forceps or fork, place it on a cutting board, and cut each bust into six large pieces. Now, it will break so easily! Use two forks to prepare the ground / chopped chicken and return to the slow cooker. If you are not at home yet, you can do it after your return. Do not worry!
The soup will simmer for 4 to 6 hours in the air and give your kitchen an absolutely divine smell.
Steal the flavor towards the end and add extra spices or supplements that float in your boat. Usually, I add a little more chilli powder and garlic and cayenne when you feel like it. You may want to add salt or discover that there are enough beans / tomatoes / broths to start with and leave it as is! When I added the crushed tortillas to my final product, I added only a pinch of salt to the whole pot. The fries add to the end and create the perfect balance for me! As mentioned earlier, you can add more broth or keep the soup good and thick. I love my heart, so I can stick them with tortilla chips, a small piece of grated cheese and a nacho soup. Hot soup, melted cheese and crispy fries … I fainted just thinking about it. It’s time to make another pot!
Notes on the recipe.
If you use canned beans, let them drain, rinse and go!
For stronger soup, plan extra vegetables or chicken broth at the end.
The following nutritional information is estimates provided by an online nutritional calculator. The values calculated before the draft can be applied to the soup with all your favorite extras!
AMOUNT PER SERVING
CALORIES 361 CALORIES FROM FAT 63% DAILY VALUE FAT 7G11%CHOLESTEROL 36MG12%SODIUM 1209MG53%POTASSIUM 1017MG29%CARBOHYDRATES 49G16%FIBER 13G54%SUGAR 8G9%PROTEIN 25G50%VITAMIN A 1660IU33%VITAMIN C 41.9MG51%CALCIUM 83MG8%IRON 4.1MG23%