Sopa de tortilla con pollo cremosa a la olla de cocción lenta

Ingredientes

• 1 lb. boneless skinless Chicken Breasts
• 6 cups of Low-sodium Chicken Broth
• 1 bay leaf
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 large zucchini, diced
• 1 large yellow squash, diced
• 1 teaspoon chipotle chili powder
• 1 teaspoon smoked paprika
• 28 oz. can diced fire-roasted tomatoes
• 1 cup frozen corn
• 1/4 cup fresh cilantro, chopped
• Juice of 2 large limes
• Salt & Pepper to taste
• 14 oz. full fat coconut milk

Preparación

1. 1

   To a crock pot add, chicken breast, diced onions, garlic, zucchini, squash, smoked paprika, chipotle chili powder and diced fire roasted tomatoes. Season with salt & pepper and add chicken broth. Stir to mix everything together.

2. 2

   Cover and cook on HIGH for 3 hours.

3. 3

   Remove chicken from the crock pot and shred using two forks or chop with a knife.

4. 4

   Remove one cup of the broth and place in a blender with coconut milk. Blend until milk and broth no longer separate, about 30 seconds to 1 minute.

5. 5

   Add the chicken back into the crock pot along with corn, lime juice, cilantro and coconut milk mixture.

6. 6

   Cook an additional 15 minutes on HIGH in the crock pot.

7. 7

   Serve.

8. 8

   Optional toppings: diced avocado, cheese (Cheddar or Queso Fresco) or tortilla chips