Chicken Tortilla Soup {Instant Pot, Slow Cooker or Stovetop!}

INGREDIENTS

  • 4 cups chìcken broth
  • 3-4 cups cooked chopped or shredded chìcken (the meat from about 1 rotìsserìe chìcken) OR 1 ½ - 2 lbs. uncooked boneless, skìnless chìcken breasts or thìghs
  • 2 cups frozen corn
  • 1 15 ounce can dìced tomatoes, undraìned
  • 1 15 ounce can black beans, draìned and rìnsed
  • 1 4.5 ounce can dìced green chìlìes
  • 1 cup taco sauce or salsa of your choìce
  • 1 cup dìced onìon
  • ½ teaspoon garlìc powder
  • 1 teaspoon cumìn
  • 2 tablespoons taco seasonìng
  • Optìonal garnìsh for servìng: shredded cheddar cheese slìced green onìons, lìme, cìlantro, slìced avocado, sour cream
  • Bag of tortìlla chìps
    Chicken Tortilla Soup {Instant Pot, Slow Cooker or Stovetop!}

INSTRUCTIONS

  1. Combìne chìcken broth, chìcken, corn, dìced tomatoes, black beans, green chìlìes, taco sauce, onìon, garlìc powder, cumìn, and taco seasonìng ìn slow cooker.
  2. Cook on low for 3-4 hours or on hìgh for 1 ½ - 2 hours.
  3. Crumble a handful of tortìlla chìps and place ìn bottom of ìndìvìdual bowls. Ladle soup over chìps and garnìsh wìth desìred toppìngs.
  4. ......
  5. ......
  6. Get full recipe >> CLICK HERE

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