Pillsbury Slow Cooker Chicken Tortilla Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
|
My Youngest Daughter knows how I love recipe books and brought me home this smallish paperback Pillsbury Slow-Cooker Recipe Book where I found this recipe. It is easy peasy, the fragrance whilst it cooked made the house smell so amazing, and the flavor was so very delicous. I have found myself a new comfort food!!! The recipe suggests for a nutricious option adding a thinly sliced zucchini to the soup ingredients. It also states 4 servings, but I found that we had leftovers with four servings which I am NOT complaining about. Ingredients:
1 lb boneless skinless chicken breast, cut into bite sized pieces |
1 cup onion, chopped |
2 tablespoons ground cumin |
1 tablespoon chili powder |
2 teaspoons garlic, dried minced |
1/4 teaspoon salt |
1/4 teaspoon cayenne |
1 (28 ounce) can diced tomatoes, undrained |
1 (32 ounce) carton chicken broth (4 cups if using homemade) |
4 corn tortillas, 6 inch tortillas cut into 1-inch strips |
1/2 cup cilantro, chopped |
shredded cheddar cheese |
sour cream |
tortilla chips, crumbled |
Directions:
1. Spray 3 1/2 to 4 quart slow cooker with cooking spray. In cooker mix all soup ingredients except cilantro.
2. Cover and cook on low heat setting for 6 to 8 hours.
3. Stir in Cilantro and increase heat setting to high. Cook 15 minutes longer.
4. Serve with the garnishes, or add your own twist to this with your favorite items.
5. ***Note***.
6. So you have last minute dinner plans and didn't start this in the slow cooker? I have made this in a large soup kettle on the stove allowing to cook for approximately 3-4 hours and still wound up with the same delicious and tasty soup. Give it a try either way.
|
|