This chicken soup is the easiest way to warm up.
This one is loaded up with more protein by adding black beans, vegetables and flavor with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons.Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through.
It sounds like something fancy a restaurant would do, but it’s actually so easy: Simply cut corn tortillas into small strips and cook them in about a tablespoon of olive oil until crispy. Drain them on a paper towel-lined plate as you would bacon. Don’t forget to season them with salt. We like to load it up with avocado, tortilla croutons, and sour cream, but really any of your favorite nacho fixings work.It gets even better with time.
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