You can make this gluten-free by not adding the tortilla strip chips or crumbled tortilla chips if you don’t want to buy the strips. It tastes incredible and has just the right combination of flavors to make it your new favorite soup. And since I thought it looked delicious, I decided to make it at home. ![]() It looked much different than the soup I’d served back in the day. In fact, I forgot about it until I went to a Mexican restaurant recently and saw someone at the next table order it. ![]() Naturally, I didn’t think about this soup again for years. It didn’t look like much and if I were to pick one of the soups we served, it would have been albondigas soup. When I served tortilla soup at the Mexican restaurant where I worked so many years ago, I used to wonder why people ordered it. Loaded with chicken, veggies, and flavorful spices, this cozy soup is comfort food at its finest. To quote the late, great Scot Hall: One more, for the good guys.This drool-worthy Instant Pot chicken tortilla soup is the ultimate 20-minute dinner recipe. A lot of my life has been like that over the past years, and cooking much reflects how I go about it. Sometimes what has to happen is to allow things to just be, and to occur through inertia. But on top of the spice, ti was the interaction between the base flavours, and how the cheese infused itself into the broth, plus the sheer amount of chicken to spread out through the broth. It could always be that little mark spicier. I can’t remember if I put in a jalapeno or not, but you are talking to a spice fiend. It gave the chicken time to both mariante and steam, therefore falling apart slowly and absorbing the delicious Mexican flavours. This might be the first time I have seen someone take an active suggestion to do that for a slow cooker meal. Props as well to suggesting to submerge the pieces of meat during the cooking process. By no means was it the most ideal soup weather, but in Australia we don’t really know that – it is a matter of fact. There is something about coming home to the smell of soup, especially if it is wafting from the slow cooker. This recipe was such a good find, particularly at a moment’s notice when everything fell into line. In my world, the bare minimum is cheese, sour cream, coriander/cilantro and a squeeze of fresh lime.īut if you add a little bit of diced avocado and corn chips for dunking, it will catapult this into another stratosphere of deliciousness.Īnd to think it’s so quick and easy to make!!! – Nagi x Toppings are not optional – they’re essential! Toppings take a tasty soup over the top to OMG this is so delish! Quick and easy, hearty and exploding with Taco flavours! ![]() This soup is the chicken version of the popular Beef Taco Soup. To finish it off, just shred the chicken, toss it back in then serve! ![]() The chicken breast will be tender and easily shreddable, the beans will have soaked up all the flavour from the spices, and the soup thickened. Sauté the garlic, onion and capsicum/bell peppers, then just put everything in the slow cooker and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. This is a soup that’s ideal for making in the slow cooker. It takes 6 to 8 hours to cook until it’s easily shreddable, the same time the broth requires for the flavours to come together and thicken. In this particular recipe, chicken breast is the ideal cut. Lots of cans and lots of spices you probably already have! Here’s what you need for this Slow Cooker Mexican Chicken Soup. Shredded cheese, dollop of sour cream or yogurt plus a sprinkle of fresh coriander/cilantro at a minimum.īonus points if you add avocado and some crunchy corn chips for dunking! Cooking it low and slow lets the chicken breast cook gently until it’s tender and shreddable, the beans and corn absorb the heavenly spice flavours in the Mexican flavoured soup broth, and the tomatoes break down to thicken the soup.Īfter tossing the shredded chicken back in, there’s nothing required to be done to finish it off before serving other than grabbing a few toppings. This is a soup that is particularly fantastic to make in the slow cooker. Hearty, chunky, healthy, totally delicious! 10 minutes prep with lots of can opening, and a good amount of spices for a hit of Mexican flavour. Slow Cooker Mexican Chicken Soup tastes like chicken enchiladas – but takes a lot less effort! Sensational slow cooker soup that’s quick to prepare yet loaded with flavour.
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