![]() ![]() Mix 1/2 cup of masa harina into the hot broth with a whisk.Using a measuring cup, carefully pour 2 cups of hot broth from the pot into a bowl.Take the chicken out of the pot and use two forks to shred it. Turn the heat down to low and let the chicken simmer for 5–7 minutes, or until the internal temperature reaches 165oF.Pour the chicken broth into the pot and heat it over high heat until it starts to boil.Next, mix the green chilies with the onion, and then put the chicken back into the pot. ![]() Add the onions and 14 teaspoon of salt to the pot and cook for 3–4 minutes.When the olive oil smells good, put the chicken breasts in the pot and brown them for about a minute or two on each side.Heat a large pot or Dutch oven over medium to high heat.Make sure the coating is all over the chicken breasts. Spices should be sprinkled on the chicken breasts.First, mix together 1 teaspoon each of cumin, garlic powder, and chili powder in a bowl.When you are ready to have it again, let the soup thaw in the fridge for 24-48 hours before warming in a pot on the stovetop. This soup is also a great freezer meal! Make the soup as normal and then let it cool completely before placing it in labeled Ziploc bags and in the freezer for 4-6 months. This soup is great for leftovers! Just k eep it in the fridge for up to a week in an air-tight container! Reheat either in the microwave or on the stovetop. Remove the chicken and shred before adding back into the soup. Add in the rest of the ingredients and cook on high pressure for 20 minutes, then use a quick or natural release. Instant pot: Saute the onion and garlic on the saute function for 3-4 minutes.Remove the chicken breasts and shred with 2 forks before putting it back in the soup. Slow cooker: Cook the onion and garlic before mixing everything together in the slow cooker and cook on low for 4-6 hours.Just make sure not to let the soup boil too long once the cream cheese is added in. Creamy soup: You can add in 8 ounces of cream cheese at the end to melt in and make it nice and creamy.Spice level: If you’re worried about it being too spicy you can substitute the fire-roasted tomatoes for mild diced tomatoes.Corn: use thawed frozen corn or drained canned corn.Thicken it up: Mix flour with water and pour that mix into the soup, avoid adding just flour because that will clump in your soup.Shortcut: use 2 cups of shredded rotisserie chicken and omit 1 tbsp.**You can easily swap out the heavy cream for equal parts sour cream or plain Greek yogurt.Īdd garnish-top individual bowls with tortilla strips, shredded cheese, cilantro, avocado chunks, and lime wedges. During the last 5 minutes add in the chicken, cilantro and heavy cream. Let is simmer-Bring to a boil, then reduce heat and simmer for about 30-45 minutes. Cook for 3-4 minutes then pour in the seasonings along with the lime juice, chicken stock, and enchilada sauce. ![]() Then add corn, black beans, diced tomatoes, and green chilies. Saute veggies and seasonings: over medium-low heat in a large stockpot, saute onions, then garlic. Allow to cool for 3-4 minutes and then shred. Place on a parchment-lined baking sheet and bake at 375 degrees for about 25 minutes or until the chicken reaches an internal temperature of 160 degrees. of olive oil on the chicken breasts, then mix the chili powder, garlic powder, cumin and salt together and sprinkle on both sides. ![]()
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