I am on a soup and stew craze lately. Mainly because it's cold and I think we all need something to warm us up, but also because I get sent these cool recipes from My Heart Beats NM's readers. (Mainly my mom, but there are others who offer suggestions for sections as well.) So here is my recipe for Chicken Tortilla Soup!
Here is what you will need: 1 lb. boneless skinless chicken breasts (That's about 2 chicken breasts) 1 15-oz. can black beans, rinsed 1 c. corn (frozen or canned) 2 bell peppers, chopped 1 white onion, chopped 1 15-oz. can fire-roasted tomatoes 3 cloves garlic, minced 1 tbsp. cumin 1 tbsp. chile 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 Directions: In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, garlic, cumin, chile 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. Don't forget to make your 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. I must admit I was proud on how the soup came out. I never made it before and it came out so delicious! Anthony made the comment that the next time he is sick, this is the soup I am making for him. I satisfied my picky eater, if that isn't a success, I don't know what is. I hope you enjoy this recipe, and as usual, if you try this recipe send me pictures on Instagram. (Use the hashtag #MyHeartBeatsNM)
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