Saturday, January 25, 2014

Chicken Tortilla Soup (Slow Cooker)

Chicken Tortilla Soup
(Slow Cooker)



3-4 Chicken breasts
1 can chicken broth
2 cups chopped onion, green peppers and red peppers
1 Tbsp minced garlic
1 can rotel (undrained)
1 can corn (drained)
1 can white beans (can be whole or rinsed and drained either one!)
1 Tbsp chili powder
1 Tbsp ground cumin
1 heaping teaspoon dry ranch seasoning mix from packet
1/2 teaspoon garlic salt
*optional* 1/2 -1 cup cooked brown rice/quinoa/pasta shells
1.)  Place chicken breasts and can of broth in slow cooker and cook on low (6-8 hours) or high (4-6) hours
2.)  During last hour, sautee onion and peppers in lightly sprayed pan until tender
3.)  Add sautéed veggies and all remaining ingredients to slow cooker and heat throughout
*Serve with tortilla chips, fresh cilantro, shredded cheese, avocado, green onion, etc.*

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