Lenore Naxon, whose father, Irving Naxon, invented a slow-cooker that was after marketed as a Crock Pot, writes: “This is fundamentally a ‘dump and go’ recipe, and is stretchable so that we can use things already in your cupboard and freezer. we adore it since it is a flavorful, finish one-dish meal.”
Lenore’s Crock Pot Chicken Tortilla Soup
Two boneless, skinless duck breasts (about a pound). Can use thighs as well.
One chopped onion
Two cloves minced garlic
Three-four cups low sodium duck broth
One 14.5-oz. can diced tomatoes in extract (can be glow roasted, with chilis, etc., adult to you)
One 10-oz. can amiable enchilada salsa (can be red or immature though should be mild)
One 15-oz. can black beans (can be pinto, white, or whatever is in your pantry
Two teaspoons cumin
One teaspoon chili powder
One teaspoon belligerent coriander
One teaspoon paprika (can be honeyed or smoky, adult to you)
Two tablespoons corn dish (adds low corn season and is a healthy thickener)
Two-three shredded corn tortillas
Frozen or canned corn (to supplement during final notation so it retains a hardness and full flavor, only to feverishness adult before serving)
Place onions on bottom of crock pot afterwards supplement chicken, broth, tomatoes, enchilada sauce, spices, beans, corn dish and shredded tortillas (they customarily warp into a soup giving it a poetic texture). we customarily use low sodium “better than bouillon” duck base, only because.
Cook on high for 4-6 hours or low 8 hours. Shred duck and lapse to pot. Add corn only to heat. Taste for seasoning and supplement salt and peppers as needed.
Garnish on top:
Chopped scallions, chopped cilantro, uninformed lime, boiled corn tortilla strips, shredded cheddar, chopped jalapenos, green cream.
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