Slow Cooked Tortilla Soup
Chicken breasts with black beans, salsa, corn and cream cheese adapted from a recipe from www.food.com
An easy roasted chicken better than the ones you pick up in the grocery store!
The yummy tang of fresh cranberries combines with savory cinnamon and ginger to make a completely delicious fall crockin' meal!
Slow Cooked Tortilla Soup – A tasty recipe for the slow cooker.
- 6 Boneless skinless chicken thighs (11/4 lbs.)
- 1 Medium onion chopped (1/2cup)
- 3 (6inch) Corn tortillas cut into 1 inch pieces
- 1 1/2 Cups Green Giant Valley Fresh Steamers Niblets frozen corn, thawed
- 1 (15oz.) Can Chick peas, drained and rinsed
- 1 (4.5oz.) Can Chopped green chiles
- 3/4 Cup Salsa verde
- 2 (14 oz) Cans Chicken broth
- 1 Teaspoon Dried oregano leaves
- 1 Teaspoon Ground cumin
- 1/2 Teaspoon Ground red pepper (cayenne)
- 2 Tomatoes, seeded and chopped
- Chopped fresh cilantro leaves
Place a slow cooker roasting bag in your slow cooker
In a 3qt. to 4qt. slow cooker, mix all ingredients except tomatoes and cilantro.
Cover; cook on low heat for 5-7 hours or until juice of chicken is clear when center of the thickest part is cut.
Stir to break up chicken thighs. Stir in tomatoes before serving.
The tortillas will dissolve during cooking, adding flavor and some thickening.
Garnish with cilantro.
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