CHICKEN TORTILLA SOUP CROCK POT #EASYRECIPES #SOUP
There truly isn't where I don't care for utilizing my slow cooker and making everything soup. From tomato to this Chicken Tortilla Soup, I cherish making a basic supper that my family adores and a dinner that can without much of a stretch feed a group.
This Chicken Tortilla Soup Crock Pot is loaded with flavor, simple to get ready and makes the house smell madly stunning. Made with chicken, tomatoes, onion and a mess of delightfulness, it makes a huge clump that feeds my group of seven in addition to a couple of something else.
I have a couple of plans that are my "to-go-tos" with regards to utilizing my stewing pot, and Chicken Tortilla Soup is one of them. What I cherish about this rendition of Chicken Tortilla Soup Crock Pot is that it's totally flexible.
Ingredients :
Chicken Tortilla Soup Base :
- 3 tablespoons butter
- 1 yellow onion diced
- 1 red pepper diced
- 1 yellow pepper diced
- 2 cloves garlic
- 32 ounces chicken broth
- 2 chicken breast
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon taco seasoning
- 14 ounces red enchilada sauce
- 2 cups heavy cream to make it creamy if desired
- 1 can pinto beans
- 1 1/2 cups corn canned or frozen
- 1/2 cup fresh cilantro
- Garnishes
Instructions :
- Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
- Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
- Once the chicken is cooked shred the chicken. Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour. Serve with your choice of garnishes.
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