Today’s recipe is: Chicken Tortilla Soup This recipe comes from the combination of a few different recipes online. For this recipe your main ingredients will be: • 1 pound of boneless skinless chicken breasts – if you don’t eat meat you can replace this with a meat substitute of your choosing or forego a meat replacement altogether. • 1 15 ounce can of black beans, rinsed • 1 cup of frozen corn • 2 bell peppers, with seeds removed and diced • 1 white or yellow onion, diced • 1 15 ounce can of fire roasted tomatoes • ¼ cup of freshly chopped cilantro (this can be optional) • 3 cloves of minced garlic • 1 tablespoon of cumin • 1 tablespoon of chili powder • 1 teaspoon of salt • 2 cups of chicken broth, or vegetable broth if you don’t eat meat • 1 tablespoon of olive oil or vegetable oil • 4 corn tortillas, cut into strips • Finally, some optional toppings: sliced avocado, lime wedges, sour cream and shredded cheese Take all of your ingredients and dump them into your crockpot. Make sure to leave out the tortilla strips, olive oil and toppings, we’re saving those for later! Cover the crockpot with a lid and have it simmer on low for 5 to 6 hours until the chicken is fully cooked, then shred the chicken with a fork. Add your choice of shredded cheese and cover it back up for a few minutes in order to melt. While this is happening, take a large skillet and heat your olive oil over medium heat. After cutting the tortilla into strips, place them into the oil and fry until they are golden brown, which takes about 3 to 4 minutes. Place the strips on paper towel and sprinkle with salt. Finally, top off your soup with sliced avocado, lime juice, or sour cream as desired. You are now ready to serve your easy crockpot meal, made mostly from canned ingredients and cheap produce. This recipe yields 5 to 6 servings and can last 4 to 5 days in the fridge. If you want to make the soup to last, you can freeze it and it will last up to two months. Let us know how your chicken tortilla soup turned out!
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