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RECIPE OF THE MONTH OF OCTOBER

SLOW-COOKER CHICKEN TORITLLA SOUP

INGREDIENTS:

1 lb. (450 g) Reuven Shredded Chicken, thawed
1 can (14 fl oz/540 ml) chili-style diced tomatoes, undrained
2 carrots, cut diagonally into slices
1 onion, chopped
1 tsp (5 ml) chili powder
1 tsp (5 ml) ground cumin
3 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
4 cups (950 g) tortilla chips
3/4 cup (180 ml) Tex Mex shredded cheese

 

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PREPARATION:

  • Place chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
  • Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.

  • Prep time 15 min
  • Cook time 4hr 30 min
  • 8 servings

 

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