Easy and delish crockpot recipe for a weeknight favorite. I found the recipe from Cozy Cook and added a couple additional ingredients.
Ingredients
Small yellow onion
1 large jalapeño (no seeds)
1 orange pepper (no seeds)
3 cloves garlic
2 tablespoons butter
1 tablespoon tomato paste
1 can corn (drained)
1 can black beans (drained and rinsed)
1 10 oz. can of rotel with chiles (do not drain)
5 cups chicken broth
2 pounds chicken tenderloins
1 taco seasoning packet
1 teaspoon hot sauce
1 teaspoon cumin
A couple shakes of cayenne
3 oz. cream cheese
3 oz. Velveeta cheese
Directions
Cut up your onion, pepper and jalapeño and sauté in butter with garlic until soft then add to crockpot.
Add all ingredients to your crockpot including the raw chicken, except the cheeses. Stir all ingredients well.
Cook on high for 4 hours or low for 8 hours.
When there is about 30 minutes left to cook, pull the chicken out of the soup and shred then add back to the soup.
Next, add the cheeses in chunks and stir.
Cook on low for the remaining 30 minutes.
Once you pour a bowl, top with tortilla strips, slices of avocado, cilantro, sour cream and shredded cheese.
Enjoy!
Comentarios