6 corn tortillas, cut into quarters
3 c chicken stock
3 chicken breasts
1 Tbs oil
3 c fresh salsa (1 onion, 2 bell peppers, 3 can tomatoes (8 fresh, medium), 2 cloves garlic, bunch cilantro)
4 ears corn, cut off cob
1 Tbs cumin
salt and pepper
2 c pepper jack cheese, shredded
In stock pot add oil, let heat, then add cut tortilla shells. Let them cook until crunchy. Add chicken stock, salsa, cumin, and chicken. Let simmer for about an hour. pull out chicken, place on cutting board to cool. Take broth and blend. Cut chicken into pieces and place back in pot. Add corn, season with salt and pepper, add cheese, and serve with chips and sour cream.
Crock pot: fry shells, then stick everything in crockpot.
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