Hello All :)
Today I am going to share you soup that is so much delicious and also good for health. Below, I include the food value of this recipe. We always have to try our self to eat healthy and testy food that is good for our health. Today we will learn how to prepare the Slow-Cooker Chicken Tortilla Soup. Mexican people like this food so much. I search in internet that maximum people in Mexico like this food very much. So let’s go and learn how to prepare it :) .
Ingredients:
Directions:
1. Take a slow cooker and place tomatoes, enchilada sauce, chicken, garlic and green chilies.
2. Pour in water and chicken broth
3. And then season with cumin, salt chili powder, bay leaf and pepper.
4. Stir in corn and cilantro.
5. Cover and cook on low setting for 4 to 7 hours or on high setting for 3 to 4 hours.
6. Preheat oven to 400 degrees F or 200 degrees C.
7. Now take Tortillas and lightly brush both sides of tortillas with oil.
8. Cut tortillas into strips.
9. Then take a baking sheet and spread all tortillas strips on it.
10. Bake in preheated oven until crisp about 10 to 15 minutes.
11. To serve, Sprinkle tortilla strips over soup.
Try this recipe. If you like this then let me know at comment. :)
Today I am going to share you soup that is so much delicious and also good for health. Below, I include the food value of this recipe. We always have to try our self to eat healthy and testy food that is good for our health. Today we will learn how to prepare the Slow-Cooker Chicken Tortilla Soup. Mexican people like this food so much. I search in internet that maximum people in Mexico like this food very much. So let’s go and learn how to prepare it :) .
| Calories | 358 |
| Dietary Fiber | 2 g |
| Sodium | 580 mg |
| Total Carbs | 19 g |
| Sugars | 4 g |
| Potassium | 0 mg |
| Protein | 28 g |
| Trans | 0 g |
| Saturated | 9 g |
| Vitamin A | 22% |
| Calcium | 37% |
| Total Fat | 18 g |
| Vitamin C | 36% |
| Iron | 9% |
| Monounsaturated | 0 g |
| Polyunsaturated | 0 g |
| Cholesterol | 79 mg |
Ingredients:
| Chopped green Chile peppers | 1 (4 ounce) Can |
| Enchilada sauce | 1 (10 ounce) Can |
| Cloves garlic, minced | 2 |
| Water | 2 Cups |
| Shredded, cooked chicken | 1 Pound |
| Salt | 1 Tea Spoon |
| Medium onion, chopped | 1 |
| Frozen corn | 1 (10 ounce) Package |
| Whole peeled tomatoes, mashed | 1 (15 ounce) Can |
| Chopped cilantro | 1 Table Spoon |
| Chili powder | 1 Tea Spoon |
| Vegetable oil | As much as you need |
| Bay leaf | 1 |
| Cumin | 1 Tea Spoon |
| Corn tortillas | 7 |
| Black pepper | ¼ Tea Spoon |
| Chicken broth | 1 (14.5 ounce) Can |
1. Take a slow cooker and place tomatoes, enchilada sauce, chicken, garlic and green chilies.
2. Pour in water and chicken broth
3. And then season with cumin, salt chili powder, bay leaf and pepper.
4. Stir in corn and cilantro.
5. Cover and cook on low setting for 4 to 7 hours or on high setting for 3 to 4 hours.
6. Preheat oven to 400 degrees F or 200 degrees C.
7. Now take Tortillas and lightly brush both sides of tortillas with oil.
8. Cut tortillas into strips.
9. Then take a baking sheet and spread all tortillas strips on it.
10. Bake in preheated oven until crisp about 10 to 15 minutes.
11. To serve, Sprinkle tortilla strips over soup.
Try this recipe. If you like this then let me know at comment. :)
0 comments:
Post a Comment