Recipe for Slow-Cooker Chicken Tortilla Soup
This tortilla soup tastes great, it is in reality much better that anything you have attempted in the eatery, and best of all, you can do this at home in your own kitchen, and furthermore with the fixings that you as of now have. Utilize some embellishment and include a little cheddar, avocado, and new lime juice and you will have an elegant formula.
You will require:
Chicken (cooked, 1 pound, destroyed)
Tomatoes (1 can, 15 ounces, peeled and crushed)
Enchilada sauce (1 would ten be able to ounce)
Onion (1 medium, hacked)
Garlic (minced, two cloves)
Water (1 containers)
Chicken soup (1 can or 14.5 ounces)
Cumin (1 teaspoon)
Stew powder (1 teaspoon)
Salt (1 teaspoon)
Dark pepper (1/4 teaspoon)
Solidified corn (1 bundle or 10 ounces)
Cilantro (1 tablespoon, hacked)
Tortillas (7 corn made tortillas)
Vegetable oil (at taste)
The most effective method to do it:
The key thing you require to do is put the chicken, tomatoes, sauce, onion, green chilies and garlic into a moderate cooker, in here you will pour in the water and the chicken juices and season it with the cumin, bean stew powder, salt, pepper and the cove leaf, after this you will start blending, and after that you will include the cilantro, likewise cover and once you have done this lower the setting of the cook for around 6 to eight hours, on the off chance that you put it to a high warmth then you need to warm it just for 3 to 4 hours. After this take the stove and preheat it for 400ºF or 200ºC and afterward spread the tortillas in a preparing dish, after you have conditioned this heat the blend and serve it with the tortilla over the soup.
Except for the tortilla chips, including the majority of alternate fixings. Cover and stew on low warmth for 15-20 minutes. Spoon into dishes and best with pounded Mexican chips. Topping with lime wedges, hacked avocado, destroyed cheddar, and cilantro on the off chance that you like it. Makes six generous servings.