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Published on
January 29, 2012
January 29, 2012
College Park-East Point-Morrow
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Macaroni Menu: Slow Cooked Tortilla Soup
By: Caroline Roel, Harlingen Publisher
Caroline Roel
This particular recipe calls for a perfect blend in spices and hearty ingredients. You can make a little or a lot but I can't guarantee there will be leftovers.
Ingredients:
- 1 onion
- 1 red pepper
- 1/2 cup cilantro
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tbsp chili powder (Menudo Spice mix works great)
- 1 tbsp garlic powder
- 1 tbsp sea salt
- 1 tbsp pepper
- 32 oz chicken broth
- 14 oz Enchilada sauce
- 4 oz green chilis
- 3 bonesless, skinless chicken breasts (season w/salt and pepper before placing in the pot)
Cut, chop, or dice the veggies and chicken to your preference. Feel free to alter spices and substitute chicken broth with low sodium broth if desired.
Instructions:
- Set slow cooker at highest temperature
- Place prepped veggies and chicken throughout the base of the slow cooker
- Pour green chiles, Enchilada sauce and chicken broth and blend together
- Add remaining ingredients evenly and blend again
- Cook for 2 hours at medium-high temperature or until chicken is fully cooked
- Top with Garnishes (options): Tortilla chips, avocado slices or shredded cheese.
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