Slow cooker taco soup
> This nutritious , Mexican-flavored soup smells and tastes great !
Start to finish : 6 hours ( 20 minutes active ) Servings : 6
1 pound boneless , skinless chicken breasts 1 cup salsa 1 can black beans , rinsed and drained 1 can pinto beans , rinsed and drained 1 can corn , drained 1 can diced tomatoes 2 cups chicken broth 2 tablespoons chili powder , divided 1 / 2 tablespoon cumin 1 / 2 tablespoon onion powder 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon dried oregano
1 / 2 teaspoon cayenne pepper 1 cup vegetable oil 2 corn tortillas , cut into short , thin strips 1 ripe avocado , peeled and thinly sliced 1 / 2 cup fresh cilantro
Salt and pepper , to taste
1 . In a slow cooker , place the chicken breasts , salsa , beans , corn , tomatoes , chicken broth and spices . Season with salt and pepper . Mix well and cook on low for 6 hours .
2 . In a small saucepan , heat the oil . Fry the tortilla strips , a few at a time , until golden brown . Drain and place on a paper towel or clean cloth . While still warm , sprinkle with salt and chili powder . Set aside .
3 . After 6 hours , remove the chicken breasts from the slow cooker and place them in a large bowl . Using two forks , shred the chicken and return it to the slow cooker .
4 . Pour the soup into 6 serving bowls . Garnish each serving with a few slices of avocado , a handful of tortilla strips and fresh cilantro . Add salt and pepper to taste . n
JANUARY 2022 MoultrieScene 65