Chicken Tortilla Soup (Print Version)
# Ingredients:
01 -
1 1/2 pounds of chicken thighs or breast.
02 -
1 onion, diced.
03 -
1 cup and a half of corn kernels.
04 -
1 can of rinsed black beans.
05 -
1 can of fire-roasted diced tomatoes.
06 -
1 can of plain diced tomatoes.
07 -
1 spoonful of cumin powder.
08 -
1/2 spoon of chili powder.
09 -
1 spoonful each of smoked paprika and garlic powder.
10 -
1 spoonful of salt.
11 -
3 cups of chicken stock.
12 -
4 tortillas, sliced into thin strips.
13 -
1 spoonful of cooking oil.
14 -
A pinch of salt.
15 -
2 spoonfuls of fresh lime juice.
16 -
Guacamole for serving.
17 -
Extra toppings: cheese, avocado, cilantro, sour cream, jalapeños.
# Instructions:
01 -
Toss the chicken, onions, beans, corn, tomatoes, seasonings, and broth into the slow cooker. Stir the mix together.
02 -
Set it to high heat for 4-5 hours, or low for 6-7 hours. Make sure the lid stays on and cook till chicken is tender and shreddable.
03 -
Set your oven to 400°F. Toss the tortilla strips with salt and oil to coat evenly.
04 -
Bake the strips for 8-10 minutes, stirring partway, until crispy. Drain them on some paper towels afterward.
05 -
Pull apart the cooked chicken into pieces and return it to the pot. Add lime juice and check the taste. Adjust with more lime or salt if needed.
06 -
Dish up with crispy tortilla strips and whatever toppings you like best.
# Notes:
01 -
Grab pre-made chips if you're short on time.
02 -
Nutritional values are based on chicken breast and oil without extras.