If you don't already follow Half-Baked Harvest, you're missing out!
This crockpot chicken tortilla soup is so easy, and yet it will impress any dinner guest. The flavors are rich and the soup is SO filling and tasty.
Ingredients:
1 sweet onion, diced
2 jalapeños, seeded and chopped
2 cloves garlic, minced or grated
1 lb. boneless, skinless chicken breast
2 tsp. cumin
1 tsp. kosher salt and pepper
3 cups homemade or store-bought red enchilada sauce
3-4 cups of low-sodium chicken broth
1-2 cups cooked white or brown rice
juice of 1 lime
1/2 cup fresh cilantro, chopped, plus more for serving
tortilla chips, diced mango, sliced avocado, limes, shredded cheddar, and yogurt, for serving
FIRST: In the bottom of your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, salt, and pepper. Pour over the enchilada sauce and 3 cups broth.
THEN: Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the rice, lime juice, and cilantro. Taste and add salt if needed.
FINALLY: Ladle the soup into bowls and top with tortilla chips, mango, avocado, cheese, and yogurt. Garnish with cilantro and limes. Enjoy!
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