1each100% whole grain soft flour tortillano high fructose corn syrup
1tspextra virgin olive oil
1tspsalt
3boneless, skinless chicken breast
1cupfrozen diced onions
1canblack beansrinsed and drained, 14.5 oz.
1bagfrozen corn10 oz.
2cansDiced Tomatoes14.5 oz.
1cantomato sauce8 oz.
1cangreen chilesdiced, 4 oz.
2Tbspcumin
1tsppaprika
1/2tspcayenne pepper
1/2tsponion powder
1/2tspgarlic powder
1/2tsppepper
1/4tspChili Powder
1avocado
1/2cupcilantrofinely chopped
Instructions
Tortilla Strips
Preheat oven to 400. Place tortilla on baking sheet. Brush tortilla with olive oil. Sprinkle with salt. Using a pizza cutter, cut tortilla into thin strips (about 1/4 inch wide) and in half. Bake at 400 for 5 minutes or until tortilla is browned and crispy. Remove from pan and set aside.
Soup (Slow Cooker)
Combine chicken and next 13 ingredients (chicken through chili powder) in a slow cooker. Cook on low 6 hours or on high 5 hours. Shred chicken. Stir well. Spoon soup into each of 6 bowls. Top with baked tortilla strips, avocado, and cilantro, if desired.
Soup (Instant Pot)
Combine chicken and next 13 ingredients (chicken through chili powder) in Instant Pot. Add 1 cup water. Program for soup. At the end of cook time, quick release. Shred chicken. Stir well. Spoon soup into each of 6 bowls. Top with baked tortilla strips, avocado, and cilantro, if desired.
To Freeze
Combine chicken and next 13 ingredients (chicken through chili powder) in a gallon sized freezer bag. Cook tortilla strips as directed and allow to cool completely. Add tortilla strips to a sandwich bag. Add gallon bag and sandwich bag to a third bag (gallon sized). Label and freeze.
To Cook After Freezing: Slow Cooker
Add contents of gallon bag (everything but the tortilla strips) to slow cooker. Cook on low 8 hours or on high 6 hours. Shred chicken. Stir well. Serve soup topped with tortilla strips, avocado, and cilantro, if desired.
To Cook After Freezing: Instant Pot
Add contents of gallon bag (everything but the tortilla strips) to instant pot. Add 1 cup water. Program for soup. When cook time ends, carefully push valve to venting to quick release the pressure. Carefully open lid and shred chicken. Stir well. Serve soup topped with tortilla strips, avocado, and cilantro, if desired.