Easy Crock Pot Chicken Tortilla Soup + First Line Brands Headband Giveaway WINNER!
low sodium chicken broth
fire roasted, low sodium
OR 1 tbsp liquid aminos
cracked black pepper
combine EVERYTHING into your crock pot
chicken breast cooks fast and you don’t want the breasts to get dry; set crock pot on high for 3 hours, or on low for 5 hours.
once breasts are cooked through, shred them up, and add them back into pot.
top with goodies like fresh lime juice, shredded monterey jack cheese (or part skim mozzarella) and plenty of ripe avocado chunks.
enjooooooy! this will taste even better tomorrow, watch! (or taste, haha)
Homemade Enchilada Sauce:
4 Ancho Chilies
1 cup low sodium chicken broth
2 cups water
3 cloves garlic
1/2 yellow onion
1 tsp cumin
1 tbsp olive oil
1 packet granulated Stevia
1 tsp sea salt OR 1 tbsp liquid aminos
cut stems off of chilies and discard seeds. clean thoroughly under running water.
in a medium pot, combine water, chicken broth, onion, garlic, and chilies over high heat until boiling.
shut off heat and let steep covered for at least 20-30 minutes until the chilies are soft.
add 1 cup of the boiled liquid to your blender, then add the solid contents of the pot. (don’t discard the rest of the liquid yet! you might need it)
blend for at least 2 minutes in your high powered blender or food processor until super smooth. you can strain it if you’d like; i did not.
done! you can make this waaaay ahead of time or the day of.
somebody come look at this!
Click to share on Twitter (Opens in new window)
Click to share on Pinterest (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to email this to a friend (Opens in new window)
Click to share on Google+ (Opens in new window)
Click to print (Opens in new window)