Chicken Tortilla Soup.
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Alright, don't linger, let's approach this chicken tortilla soup menu with 15 materials which are definitely easy to receive, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.
Composition Chicken Tortilla Soup:
- Require 1 Tablespoon - Canola Oil.
- Need 1 - Onion, diced.
- Prepare 2 Garlic Cloves, minced.
- Provide 2 Teaspoons for Cumin.
- Need 2 Teaspoons Oregano.
- Provide 1 Teaspoon for Salt.
- Prepare 45 Oz. Cannellini Beans.
- Prepare 20 Oz. - Diced Tomatoes w/ Habaneros.
- Require 15 Oz. of Cream of Corn.
- Require 15 Oz. - Whole Kernel Corn.
- Prepare 15 Oz. - Black Beans.
- Need 8 for Chicken Thighs, shredded (or 2 breasts).
- Need 1/2 Teaspoon of Lime Juice.
- Require 1 Bag of Blue Corn Tortilla chips.
- You need 2 of Habanero peppers, diced.
Chicken Tortilla Soup steps:
- Heat canola oil in a pan over medium heat. Add onion and garlic. Add chicken(cut into strips or cubes). Add cumin, oregano, and salt. Cover, let cook till chicken is browned on both sides, stirring occasionally..
- Meanwhile, take 30 Oz. of your cannellini beans and puree until smooth. Don't drain out the liquid!.
- In a crockpot, add the pureed beans, remaining cannellini beans, diced tomatoes, habaneros, cream of corn, whole kernel corn, and black beans...
- Take chicken and shred it finely. Then add to pot. Turn on low, cook for 6-8 hours..
- Add lime juice, season to taste. Crush some tortilla chips as a topping.
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