Huckleberry Collective

Christina Brockman

Food and Flower Enthusiast

Chicken Tortilla Soup

Chicken Tortilla Soup

We have had some serious cold weather in Birmingham recently, as has most of the country. I don't know about y'all, but I crave hot soups and comfort foods when it is cold. This Chicken Tortilla Soup is an easy dinner that will be sure to warm you up!

Huckleberry Collective

·       1 pound boneless skinless chicken breasts, chopped

·       1 medium onion, chopped

·       1 Tablespoon olive oil

·       32 oz. chicken broth (I used reduced sodium)

·       ½ Cup of Heavy Whipping Cream

·       2 cans (9 oz.) chopped green chilies

·       ½ Cup of Salsa Verde

·       2 teaspoons ground cumin

·       1 teaspoon of garlic salt

·       2 cans great northern beans, drained, divided

·       2 cans cannellini beans, drained, divided

  1. Boil chicken breasts (will take about 20 minutes, check center of a thick piece to make sure they are finished.) and tear apart, or shed in kitchen aid mixer.
  2. While you are cooking chicken combine, onion, chicken broth, whipping cream, green chilies, salsa Verde, cumin, garlic salt, great northern beans and cannellini beans in the crock pot.
  3. Once chicken is shredded add to crock-pot and set crock-pot heat to low. Let simmer for 3 hours, periodically stirring and checking. Feel free to add water if needed.

 

Serve hot with suggested toppings!

Toppings: Shredded Cheese, Avocado, Jalapeno slices, Hot Sauce, Sour Cream, Tortilla Chips and Scallions.

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