Slow-Cooker Chicken Tortilla Soup

• 份量: 6 servings
• 總時間: 5 hours 15 minutes

食材

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

3 cloves garlic, minced

1 tbsp. ground 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

步驟

In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.

Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.

Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.

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.

Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

筆記

Made this recipe tonight and it was great!!

營養

• 卡路里: 365
• 總脂肪: 14 g
• 飽和脂肪: 5 g
• 反式脂肪: 0 g
• 膽固醇: 73 mg
• 鈉: 715 mg
• 總碳水化合物: 22 g
• 膳食纖維: 10 g
• 總糖: 6 g
• 蛋白質: 31 g