Page 19 - Hello! Recipe Book

Slow Cooker Chicken

Tortilla Soup Directions

1. Place 1-pound chicken breasts in the bottom
6 servings 10 hours of a crock pot.

2. Season with a bit of salt and pepper, to taste.
Ingredients 3. Add in 1 medium onion, diced, and 2 cloves

1 pound chicken breasts garlic, minced.
4. Then pour in 32 ounces of chicken broth, 15
salt and pepper
ounce can of mexicorn, an undrained 15 ounce
1 medium onion, diced can of diced tomatoes and a can of green

2 cloves garlic, minced chiles

32 oz of chicken broth 5. Sprinkle with 1 packet taco seasoning and ½

15 oz can of mexicorn teaspoon chili powder and give it all a good
stir.
15 oz can of diced tomatoes
6. Put the lid on and cook on low for about 8-10
4 oz green chiles undrained hours.

1 packet taco seasoning 7. About 15 minutes before serving, take the

½ teaspoon chili powder chicken breasts out and shred them using two

For topping: shredded cheese forks. The chicken will shred very easily.
8. Then put shredded chicken back in pot and
crunchy tortilla strips,
stir.
avocado, sour cream 9. Let cook for additional 15 minutes. Then

From the Kitchen of: serve. Top with shredded cheese and crunchy

tortilla strips
Amanda T.
Hello! Florida
Senior Account Executive