Slow Cooker Tortilla Soup
Votes: 1
Time: 3 hours 10 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 275, total fat 8 G., saturated fats 4 G., proteins 22 G., carbohydrates 29 G., fiber 6 G., cholesterol 56 mg, sodium 364 mg, sugar 7 G.
Calories 275, total fat 8 G., saturated fats 4 G., proteins 22 G., carbohydrates 29 G., fiber 6 G., cholesterol 56 mg, sodium 364 mg, sugar 7 G.
This Mexican-inspired chicken soup practically cooks itself. Just throw all the ingredients in the slow cooker and go. When you return, you'll have a rich, spicy soup that's sure to warm you up on a chilly day. To thicken the soup, add crushed tortilla chips and shredded cheese. For a Mexican twist, top your serving with sour cream, lime, or diced fresh avocado. And to keep the soup from being too spicy, remove the membranes and seeds from the jalapeños before adding them to the pot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 chicken thighs, skinless
- 1 can (180g) chopped tomatoes with chili peppers
- 1.5 cups boiled black beans
- 1.5 cups chicken broth
- 1.5 cups of water
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 1 jalapeño, finely chopped
- 0.5 tsp ground cumin
- 0.5 tsp chili pepper spice mix
- Juice of half a lemon
- 20 tortilla chips
- 3 tbsp finely chopped fresh cilantro
- 0.5 cup grated Monterey Jack cheese
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Recipes with similar ingredients: chicken thighs, black beans, jalapeno pepper, Monterey Jack cheese, lemon juice, cumin, chili seasoning, tortilla
Cooking the dish according to the recipe:
- Add chicken, tomatoes (and their juices), beans, broth, water, onion, garlic, jalapeno, cumin and spice mixes with chili pepper Place in a slow cooker. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- Open the lid and remove the chicken from the pot with tongs. Once it's cool enough to handle, remove the meat from the bones and shred, then return it to the pot. Add lemon juice. Crumble a few tortilla chips into each bowl and pour the soup over it. Serve garnished with cilantro and grated cheese.
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