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Tex-Mex Soup with Crunchy Tortillas

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 6 servings
Prep. Time: 10 minutes Cooking Time: 5–7 hours Ideal slow-cooker size: 3-qt.
Needed at Time of Preparation:
2 boneless, skinless chicken breasts, cubed
1 onion, chopped
1 clove garlic, crushed
14½-oz. can chopped tomatoes
4 cups chicken broth *make sure yours is gluten-free to keep this recipe gluten-free
¼ tsp. salt
⅛ tsp. pepper
1 mild green chile, seeded and chopped
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    TEX-MEX SOUP WITH CRUNCHY TORTILLAS
    Makes 6 servings
    Cooking Time: 5–7 hours Ideal slow-cooker size: 3-qt.
    Needed at Time of Cooking/Serving:
    2 Tbsp. vegetable oil
    4 corn tortillas, cut in half and then in ¼-inch strips *make sure yours are gluten-free to keep this recipe gluten-free
    shredded Monterey Jack cheese, for serving, optional
    chopped fresh cilantro, for serving, optional

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook on Low 5–7 hours.
  4. Heat oil in a large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp. Drain strips on paper towels.
  5. If desired, put 1–2 Tbsp. shredded Monterey Jack cheese in each serving bowl.
  6. Ladle soup into bowls and top with tortilla strips, and fresh cilantro, if using.

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