SALSA VERDE CHICKEN TORTILLA SOUP
I got this from Racheal Ray.... I think. But I can't ever find it anywhere, so for easier access I'm going to add it here. It is my favorite chicken tortilla soup BY FAR and it's SO EASY to make.
Provided by Jordan H.
Categories Stocks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot saute the onion and garlic in some olive oil for about 5 minutes.
- Pour in the chicken, stock, tomatoes, cilantro, salsa verde, beans, and corn. Add salt and pepper and bring to a boil. Cover, turn down heat, and simmer for 20 minutes.
- To serve: Pour the soup on top of crumbled tortilla chips. Add avocado and cheese.
Nutrition Facts : Calories 523.4, Fat 12.2, SaturatedFat 2.8, Cholesterol 62.7, Sodium 1013.2, Carbohydrate 67.6, Fiber 12.2, Sugar 20.8, Protein 38.7
SLOW-COOKER CHICKEN VERDE TORTILLA SOUP
Get out the slow cooker--this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h10m
Yield 6
Number Of Ingredients 13
Steps:
- In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
- Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.
Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 45 mg, Fiber 7 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 5 g, TransFat 0 g
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