Thìs slow cooker chìcken tortìlla soup makes a healthy and gluten free dìnner that can be thrown together easìly durìng a busy week!
Ingredìents
- 1 ½ lbs chìcken breasts
- 16 oz. jar salsa mìld or medìum*
- 5 cups chìcken broth
- 1 Tbsp. cumìn
- 1 tsp. chìlì powder
- 1 tsp. paprìka
- 1 ½ tsp. salt
- ½ tsp. pepper
- ¼ tsp. garlìc powder
- 1/8 - ¼ tsp. cayenne pepper
- 15 oz. can black beans rìnsed and draìned
- 15 oz can whole kernel corn draìned
- 3 Tbsp. lemon or lìme juìce
Toppìngs:
- Tortìlla chìps optìonal
- Cìlantro optìonal
- Green Onìons optìonal
Instructìons
- Place chìcken breasts on the bottom of slow cooker.
- Pour salsa and chìcken broth ìnto the slow cooker and make sure to pìck up chìcken breasts so some lìquìd gets underneath them.
- ìn a small bowl, combìne cumìn, chìlì powder, paprìka, salt, pepper, garlìc powder and cayenne pepper. Toss to combìne.
- Add seasonìngs, beans, corn, and lemon juìce to the slow cooker. Gìve lìquìd a good stìr, cover, and cook for 6-8 hours on low or 4-6 hours on hìgh.
- Towards the last 30 mìnutes of cookìng, shred the chìcken. Let contìnue cookìng for the last 30 mìnutes.
- Serve chìcken tortìlla soup wìth tortìlla chìps, sour cream, cìlantro and green onìons. Enjoy!
Recipe Adapted From evolvingtable.com
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