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Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

by Stephanie Dulgarian

What you'll need

  • 1 lb chicken tenders
  • 1 15 oz. can of corn (drained)
  • 1 15 oz. can of black beans (drained and rinsed)
  • 1 15 oz. can of petite diced tomatoes
  • 1 10 oz. can red enchilada sauce
  • 1 14.5 oz. chicken broth
  • 2 cups of water
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1/4 tsp. black pepeer
  • 1/4 cup chopped cilantro

How to make it

  1. Place all ingredients in slow cooker, mix together.  Cook on low for 6 hours.
  2. Remove chicken tenders from crock pot, place on cutting board and shred with a fork.  Once finished, place shredded chicken back into crock pot for about 30 more minutes.  
  3. Serve hot, garnished with tortilla strips, cheese, avocoado, lime and/or cilantro.

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