Sun-Dried Tomato Chicken Tortilla Soup
Sun-Dried Tomato Chicken Tortilla Soup - Spicy, casual, and detonating with variety, this thriving wuss soup instruction with sun-dried tomatoes is leaving to be your competition soup recipe for Quit and Season. It takes only 5 minutes to stroke into the crockpot and you jazz an awful savor packed soup set for party!
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| Sun-Dried Tomato Chicken Tortilla Soup |
INGREDIENTS
- 2 teaspoons cumin
- Salt and fresh cracked pepper, to taste
- 1 cup chopped sun-dried tomatoes
- 1 pound (1kg) boneless, skinless chicken breast (or chicken thighs)
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 3-4 cups (750-1000ml) low-sodium chicken stock
- Juice of 1 lime
- Fresh cilantro, chopped, plus more for serving
- Tortilla chips, sliced avocado, and shredded cheddar for garnish
DIRECTIONS
- In the ground your delayed cooker, layer the onion and seasoning. Add the chickenhearted, cumin, diplomacy, and flavoring. Shower chopped sun-dried tomatoes and 3 cups doormat furnish.
- Copulate and cook on great for 4-5 hours or on low for 6-7 hours. Formerly broiled, smidge the poulet using two forks. Stir in calx humor and adjust seasoning with salty and flavorer if needed.
- Take the soup into bowls and top with tortilla chips, aguacate, cheeseflower and herb. Enjoy!
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