WITH avocado-lime topping
This is a fine way to use up any stale corn tortillas you might have in the back of the fridge. Here you’ll stir half of the tortillas into the soup to thicken the broth, and lightly fry the other half to use as a crunchy-salty topping.
Put the chicken in the slow cooker. In a cup, stir together the cumin, chile powder, oregano, and
In a large skillet or sauté pan, heat about
Turn the cooker to high, stir the unfried tortilla strips into the stew, cover, and cook until the tortillas are softened and you’re ready to serve. Serve the soup with the fried tortilla strips on the side for topping.
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