Chicken Tortilla Soup – Catering Santee

Chicken Tortilla Soup - Catering Santee

Easy Slow Cooker Chicken Tortilla Soup

 http://www.daryagrillrestaurant.com/ +1 619-328-0058 Catering Santee

 

Catering Santee suggested to you now that the winter coats have come out of hibernation (and we’re going into it), easy comfort meals are on our minds. We’re talking tasty one-pot dishes, soup, and porridge and gourmet hash browns.

It’s also the time where Darya Grill Restaurant can dust off our slow cookers, throw in a bunch of satisfying ingredients and slow cook to our heart’s content.

This slow cooker chicken tortilla soup is perfect for when you want a warming, hearty meal that’s packed with flavor. Using chicken, black beans, veggies, Mexican spices and cheese as the base, the stew is then topped with crispy tortilla chips, sour cream, avocado and fresh herbs.

  http://www.daryagrillrestaurant.com/ +1 619-328-0058 Catering Santee

To bulk out this meal even more (making it perfect for leftovers), serve with brown rice.

Chicken Tortilla Soup - Catering Santee

Chicken Tortilla Soup – Catering Santee

INGREDIENTS

1 lb.

Boneless skinless chicken breasts

1

15-oz. can Black Beans, rinsed

1 c.

Frozen corn

2

Bell peppers, chopped

1

White onion, chopped

1

15-oz. can fire-roasted tomatoes

1/4 c.

Freshly chopped cilantro, plus more for garnish

 http://www.daryagrillrestaurant.com/ +1 619-328-0058 Catering Santee

3

Cloves garlic, minced

1 tbsp.

Cumin

1 tbsp.

Chili powder

1 tsp.

Kosher salt

2 c.

Low-sodium chicken broth

1 c.

Shredded Monterey Jack

1 tbsp.

Extra-virgin olive oil

3

Small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

 http://www.daryagrillrestaurant.com/ +1 619-328-0058 Catering Santee

DIRECTIONS

  1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
  2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
  3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
  4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
  5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.