1teaspoonBetter Than Bouillon Roasted Chicken Base
1teaspoonolive oil
2teaspoonscumin, ground
1tablespoonchili powder
¼teaspooncayenne pepper, ground
1teaspoonsalt
¼teaspoonblack pepper
juice from 1/2 lime
Monterey Jack cheese, shredded (optional garnish)
sour cream (optional garnish)
tortilla chips
Instructions
In a slow cooker, place all the ingredients except the tortilla strips, Monterey Jack cheese, and sour cream.
Cook on high for 4 hours or low for 7-8 hours.
After the soup is cooked, remove the chicken from the cooker and place it on a plate. Shred the chicken with two forks, then return it to the soup. Stir.
Garnish with shredded cheese and sour cream. Serve with tortilla chips.
Notes
Sodium Reduction
To reduce the sodium in this recipe, omit the salt and use low-sodium chicken stock and canned tomatoes.
Substituting Rotisserie Chicken
You can easily substitute the breast meat from a rotisserie chicken in this recipe. Simply omit the chicken specified in the ingredients and add the breast meat from the rotisserie chicken near the end of the cooking time. Since the chicken is already cooked, you'll just need to heat it through without any additional cooking.