Crockpot Cheesy Chicken Tortilla Soup
by Cindy Perkins
INGREDIENTS o 4 cups chicken broth o 1 lb. skinless, boneless chicken breasts o 1 tablespoon lemon pepper o 1 onion, chopped o 1 tablespoon garlic, chopped o 2 tablespoons vegetable oil o ¼ cup flour o 1 tablespoon chili powder o 1 tablespoon cumin o ½ teaspoon hot sauce o 2 tablespoon Worcestershire sauce o 2 (10 ounce) cans diced tomatoes with green chilies, untrained - I like RO*TEL Brand o 1 lb. (16 oz.) Velveeta Cheese, any favor, cut into cubes - I like to use the MEXICAN MILD or PEPPER JACK o 1 (15 ounce) can black or chili beans (optional) o 1 (15 ounce) can whole kernel corn, drained (optional) o shredded Cheddar cheese (optional) o sour cream (optional) o Flour tortillas sliced in strips and fried in oil (optional) DIRECTIONS Place the chicken, lemon pepper & chicken broth in slow cooker. Make sure chicken in cover by chicken broth in not add more broth until chicken is covered - you don’t want your chicken to dry out. Cover and cook on low heat for 5 hours. Remove chicken breasts from the broth (leave broth in slow cooker) and allow chicken to cool long enough to be handled. While chicken is cooling in a sauce pan add oil, garlic and onion saute over low heat until onion is soft then add flour stir together and remove from heat and set aside. Shred chicken and add to onion/garlic/flour mixture toss together and add back into the broth in the slow cooker also add the chili powder, cumin, hot sauce, Worcestershire sauce, beans, corn, Velveeta cheese and diced tomatoes in the slow cooker and continue cooking for 2 hours, stirring occasionally. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and tortilla chips strips, if desired. See more baby shower recipes |
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