Taylor Farms Innovation

Recipes

HEALTHY SLOW COOKER CHICKEN TORTILLA SOUP WITH SOUTHWEST SALAD

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Ingredients

For Southwest Salad

For Slow Cooker Chicken Tortilla Soup

  • Taylor Farms Kale & Spinach 
  • 450 g skinless boneless chicken thighs
  • 1 onion, diced
  • 2 capsicum, any color, diced
  • 4 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 can black beans
  • 1 bag frozen corn kernels
  • 4 cups low sodium chicken stock
  • 4 Tbsp tomato paste
  • 1 Tbsp chili Powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 1/4 tsp chili flakes (or to taste)
  • 1-2 tsp kosher salt (to taste)
  • pepper to taste
  • 2 tablespoons lime juice

Toppings

  • Avocados, sliced
  • Grated cheddar cheese
  • Crunchy tortilla strips
  • coriander
  • lime wedges

Directions

  1. To make the soup, add all soup ingredients to the slow cooker EXCEPT the greens and lime juice.  Stir to mix, heat on low for 8 hours.
  2. After 8 hours, remove chicken and shred with a fork, then return to the crock pot, along with the greens and lime juice.  Stir and allow to cook for about 5 more minutes, until greens are wilted but still bright green.
  3. Prepare southwest salad according to instructions, top with diced avocados.
  4. Serve soup in bowls topped with avocados, shredded cheese, tortilla strips, lime wedges and if desired coriander.
  5. Serve southwest chopped salad alongside soup.

 
Recipe courtesy of Fox and Briar.

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