Sun-Dried Tomato Chicken Tortilla Soup

Sun-Dried Tomato Chicken Tortilla Soup - Spicy, casual, and detonating with variety, this thriving wuss soup instruction with sun-dried tomatoes is leaving to be your competition soup recipe for Quit and Season. It takes only 5 minutes to stroke into the crockpot and you jazz an awful savor packed soup set for party!

Sun-Dried Tomato Chicken Tortilla Soup
Sun-Dried Tomato Chicken Tortilla Soup


INGREDIENTS 
  • 2 teaspoons cumin
  • Salt and fresh cracked pepper, to taste
  • 1 cup chopped sun-dried tomatoes
  • 1 pound (1kg) boneless, skinless chicken breast (or chicken thighs)
  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 3-4 cups (750-1000ml) low-sodium chicken stock
  • Juice of 1 lime
  • Fresh cilantro, chopped, plus more for serving
  • Tortilla chips, sliced avocado, and shredded cheddar for garnish

DIRECTIONS
  1. In the ground your delayed cooker, layer the onion and seasoning. Add the chickenhearted, cumin, diplomacy, and flavoring. Shower chopped sun-dried tomatoes and 3 cups doormat furnish.
  2. Copulate and cook on great for 4-5 hours or on low for 6-7 hours. Formerly broiled, smidge the poulet using two forks. Stir in calx humor and adjust seasoning with salty and flavorer if needed.
  3. Take the soup into bowls and top with tortilla chips, aguacate, cheeseflower and herb. Enjoy!

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