Kashi chicken tortilla soup recipe

INGREDIENTS 1 pound boneless chicken breast s 30 ounces Diced tomatoes 10 ounces Mild enchilada sauce 4 ounce Chopped mild green chile s 1 quart Chicken broth 2 15 oz cans black or pinto beans 10 Oz Frozen corn 1 Tbs Fresh Cilantro. In a small pot sweat the garlic and onion in a small amount of the chicken broth until the onion is translucent 4 to 5 minutes.

DIRECTIONS Place all ingredients into a 6 quart slow cooker.

Kashi chicken tortilla soup recipe. This Slow Cooker Chicken Tortilla Soup is just what the doctor ordered and we have the Instant Pot recipe too. 4 cups reduced-sodium chicken broth. 2 cans 15 oz.

INGREDIENTS 1 pound boneless chicken breast s 30 ounces Diced tomatoes 10 ounces Mild enchilada sauce 4 ounce Chopped mild green chile s 1 quart Chicken broth 2 15 oz cans black or pinto beans 10 Oz Frozen corn 1 Tbs Fresh Cilantro. Chopped 1 Tsp Cumin 1 Tsp Chile powder 12 Tsp Black pepper. Directions In 6-quart crockery cooker combine broth beans undrained tomatoes chicken enchilada sauce corn chilies onion 1.

Remove chicken from crockery cooker. Return chicken to mixture in crockery cooker. Ladle into serving bowls.

Serve with KASHI. DIRECTIONS Place all ingredients into a 6 quart slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

After a few hours once chicken is cooked remove shred and return to. Preheat the oven to 350F. In a small pot sweat the garlic and onion in a small amount of the chicken broth until the onion is translucent 4 to 5 minutes.

Purée the mixture in a blender or food processor.