Quick Prep Slow Cooker
Chicken Tortilla Soup
Homemade Tortilla Strips
Beer Recommendation
Voodoo Ranger Juice Force IPA
Ingredients
- 1½ lb boneless, skinless chicken thighs
- 1 (12-oz) pkg frozen Southwest vegetable blend, thawed
- 1 (10-oz) can diced mild tomatoes and green chiles
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 3½ cups low-sodium chicken broth
- 1 (10-oz) can red enchilada sauce
- 1 cup shredded Cheddar cheese
- 1 avocado, chopped
- 1 lime, cut into wedges
Instructions
- Place first 6 ingredients in a 5- to 7-quart slow cooker. Stir together broth and enchilada sauce; pour into slow cooker.
- Cover and cook on LOW 7 hours or until chicken is done. Remove chicken, and chop; return to slow cooker.
- Top soup with Homemade Tortilla Strips recipe, cheese, and avocado. Serve with lime wedges.
Side Dish Ingredients
- 6 corn tortillas
- 1 Tbsp olive oil
- 1 tsp ground cumin
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 375°F.
- Stack tortillas; cut stack into ½-inch strips. Place strips in a large bowl. Toss with oil, cumin, and salt until coated.
- Spread tortilla strips in a single layer on a large greased baking sheet. Bake 10 to 12 minutes or until crisp and lightly browned, tossing after 5 minutes.
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