I got this recipe from a friend in Texas. I served it at Halloween three years ago and everybody is still talking about it! I have no doubt this Tortilla Soup will be added to your regular rotation.
1 MEDIUM ONION, DICED
2 CLOVES GARLIC, MINCED
2 CUPS SHREDDED CHICKEN, COOKED
1 CUP FROZEN ORGANIC CORN
30 OUNCES LOW SODIUM CHICKEN BROTH
2TSP OLIVE OIL
1 TSP WORCESTERSHIRE
1/2 TSP CHILI POWDER
I TSP CUMIN
1 CAN FIRE ROASTED TOMATOES
2·3 TBSP TOMATO PASTE OR 1 CAN TOMATO SOUP
AVOCADO OR SOUR CREAM (AS TOPPINGS)
BAKED L ENTIL CHIPS (AS TOPPINGS)
Step 1: Saute onion and garlic in olive oil.
Step 2: Place all ingredients in Slow Cooker. Cook on low 2-4 hours.
*If you don’t have prepared shredded chicken -I prefer a store bought organic rotisserie
chicken, or I bake 2 large chicken breasts (covered wi th parchment paper) at 350 Ffor 25 minutes, topped with Flavor God Everything Spicy.
Step 3: Makes 6 servings. Top each serving with¼ sliced avocado or sour cream and 10 crispy chips such asa baked lentil chips.
Nutrition per Serving: Calories: 200, Total Fat: 9, Carbs 14g, Protein: 18g, fiber: 5g, Sugar: 6g
PRINT THIS RECIPE