PENZEY'S CHICKEN TORTILLA SOUP
This is from the Penzey's catalog. Great for a hot day because it's made all in the slow cooker, or for a cold winter day. I'm sure you could add other veggies, like shredded carrot or cabbage or sweet potatoes, for added nutrition. I used leftover shredded chicken. The catalog says to serve with cornbread and garnishes (probably cheese and sour cream etc). Even my kids liked it!
Provided by WI Cheesehead
Categories Chicken Breast
Time 8h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Place everything except the cilantro and lime juice into a slow cooker and cook on high for 4-6 hours or low for 8-10.
- Remove the chicken and shred with two forks; return to the pot with the cilantro and lime juice.
- Taste and add extra seasonings if desired. Serve with optional garnished, such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla strips.
Nutrition Facts : Calories 231.9, Fat 1.8, SaturatedFat 0.3, Cholesterol 10.9, Sodium 859.9, Carbohydrate 43.8, Fiber 10.3, Sugar 8.5, Protein 13.9
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Evelyn Franks
[email protected]This is my go-to soup recipe. It's so easy to make and always a hit with my family and friends. I love that I can use leftover chicken or rotisserie chicken to make it. It's the perfect soup for a cold day!
Baluku Jimmy
[email protected]I made this soup last night and it turned out great! I used a rotisserie chicken to save time and it worked perfectly. The soup was flavorful and hearty. I will definitely be making this again.
Kumar Rana
[email protected]This Penzey's Chicken Tortilla Soup was absolutely delicious! I made it for my family and everyone loved it. The flavors were perfectly balanced and the soup was so comforting. I will definitely be making this again.