A hearty bowl of slow cooked shredded chicken in a mildly spicy broth, topped with queso fresco cheese, tortillas strips, avocado, sour cream and cilantro.
Ingredients
Directions
In a 6-quart slow cooker combine tomato sauce, garlic, onions, cumin, chili powder, ancho chili powder, smoked paprika, Mexican oregano and coriander. Sometimes ancho powder can be difficult to find, I have posted a link for it in the conclusion box below.
Trim any unwanted fat off of the chicken. Place the whole chicken breasts in the slow cooker with the tomato sauce and onions covering them. Cook on low for 5-7 hours or until chicken is tender and can be easily shredded with a couple of forks.
Once cooked, shred the chicken in the slow cooker.
Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil. Make tortilla strips. Cut corn tortillas to desired size strips. Place tortillas strips on the prepared baking sheet and toss with vegetable oil. If you have vegetable oil cooking spray, you can spray them with that if it's easier. Bake for 10-15 minutes turning them and baking for 10-15 minutes more. After baked, salt them and set aside.
Add in 1 cup of drained and rinsed black beans, 1 cup of Mexicorn and 2 cups of chicken broth. Add the broth to your desired consistency, if you want a thicker soup add less. Allow to cook for another 15 minutes or until everything is hot.
Serve with avocados, queso fresco cheese, tortilla strips, cilantro and sour cream. Enjoy!
Conclusion
For our easy queso fresco cheese recipe click here: Easy Queso Fresco Cheese
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Better Than Bouillon Premium Roasted Chicken Base, 38 Servings Green Giant Whole Kernel Mexicorn, 7 Ounce McCormick Ground Cumin, 1.5 Oz Simply Organic Ancho Chili Powder, 2.85 Ounce Jar McCormick Chili Powder, 2.5 oz, Pack of 2 McCormick Gourmet All Natural Mexican Oregano McCormick Gourmet Organic Smoked Paprika, 1.62 Oz Composite Wood Cutting Board 8 x 12 WESTON 2-in-1 Indoor Electric Smoker & Slow Cooker, 6 Quart Tunisian 35oz Dinner Bowl
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