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East Meets Oats

https://www.tastecooking.com/how-to-make-japanese-granola/

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Last spring, when a cousin came to visit me in Brooklyn from Tokyo, one of her top priorities, puzzlingly, was to drink a matcha latte. I brought her to a wellness-millennial watering hole called Cha Cha Matcha in Manhattan, where I told her that the brand’s origin story included the founders’ pilgrimage to Japan in the summer of 2015 to “discover the source of truth for all things matcha.” She laughed, drank the latte, and declared it “very American.”

Thanks to the internet and a few centuries of cultural exchange, what makes something American or Japanese is increasingly hard to define. Take granola, an American health food consisting of baked whole grains (usually oats) and other high-fiber mix-ins that dates back to 1863. Now it’s being remade in paradoxically luxe ways with distinctly Japanese ingredients. Few Americans would be surprised by a bag of black-sesame-flavored granola on the shelves of Whole Foods. But what about Monterey Granola, a pistachio-and-macadamia-forward flavor on sale at the Tokyo granola shop Good Morning Tokyo, so named to evoke the feeling of standing on the beach on California’s Central Coast? It would also seem that making American-style granola is quintessentially Japanese.

Japan has a long history of adapting foreign foods to suit its palate—including tempura (from Portugal), ramen (from China), and strawberry shortcake (from the United States). An entire Western-inspired cuisine, yōshoku, sprang up in the Meiji era at the turn of the 20th century. And about a decade ago came the Japanese granola boom, when the cereal leapt in market value from 4.9 billion yen in 2010 to 14.6 billion yen in 2013, according to the Japan Times.

The reasons for granola’s popularity in Japan stretch far beyond the allure of California. They include a combination of factors, among them Japan’s sometimes unhealthy obsession with health and weight, especially for women (granola is perceived as both a diet food and a delivery system for dietary fiber); the country’s growing reliance on convenience and packaged foods for time-strapped workers and parents; and its enthusiasm for Western-style baked goods.

Although a dizzying variety of granola is now available at Japanese supermarkets and konbini (convenience stores), none is more iconic than Calbee’s Frugra—a popular brand from the Kellogg’s competitor.

Whatever the reason, it’s no longer unusual to see “gura” (granola) on the menu at cafés—where it may be served on yogurt, milkshakes, smoothies, salads, and soups—or presented as a gift. Kashiya Shinonome, a Western-style bakery in Taito, Tokyo, offers pretty packages of granola with unique combinations of seasonal dried fruits, like lemon, orange, and fig, alongside slivered almonds and pumpkin seeds. And the specialty granola brand Ganori (tagline: “The Best Gift from Tokyo”) has collaborated with Saga prefecture to showcase local produce, like Sahonoka, a strawberry unique to Kanzaki.

Although a dizzying variety of granola is now available at Japanese supermarkets and konbini (convenience stores), none is more iconic than Calbee’s Frugra—a popular brand from the Kellogg’s competitor. Arguably the brand of granola that launched the trend, Frugra—an elision of “furūtsu” (fruits) and “guranora” (granola)—was introduced in 1991, but it didn’t become a phenomenon until about a decade ago. It has a lightly crunchy, airy texture thanks to puffed rice and freeze-dried apples and strawberries alongside dried papaya, raisins, coconut, kabocha seeds, and, of course, oats.

“When something becomes popular in Japan, everyone knows,” says Nami Hirasawa Chen, the Japanese-born author of the food blog Just One Cookbook. Chen had moved to the United States by the time the Frugra craze hit, but she became hooked after a trip back home. “My mom jumped on the Frugra wagon, and one summer, when we were back, we learned about her ‘new favorite cereal.’” After schlepping bags of Frugra back in her luggage, Chen decided to make her own copycat recipe for the blog—featuring dried apricots and freeze-dried apples and strawberries.

“When something becomes popular in Japan, everyone knows.”

“I’ve been a big fan of Calbee granola since 1998,” says Ayako Kurokawa, the Japanese-born pastry chef behind the café and bakery Burrow in Brooklyn, who grew up eating it. Kurokawa is known for her impeccable, French-influenced creations, but one of the first items she developed for the shop was cherry granola, which she still sells. Tart and perfectly crunchy, with a nutty toasted flavor, it has a distinctly Japanese lightness. She sweetens it with French vergeoise sugar, the closest thing she could find to tensaito, a Hokkaido brown sugar made from beets.

“The cherry granola is the only recipe we measure by volume, not by weight, which makes it more American than Japanese!” Kurokawa jokes.

Japanese Granola Recipe

In Japan, as in the United States, specialty granolas are more likely to use wet sweeteners like maple syrup or honey, which tend to yield a more robust, toothsome texture than Calbee. At least some of these are attracting cult followings among a young, affluent, wellness-minded set. Mirei Yamagata, a Tokyo-based writer and interpreter, says her favorite is made by Doctor’s Design Plus + and includes chia seeds and almonds. Developed by a fiber-evangelizing doctor, it’s only available from a small shop in Tokyo’s fashionable Roppongi neighborhood. “It doesn’t use sugar, and the ingredients are really fresh,” she says. “It has a really nice, kind of toasty scent.”

It’s in this wellness zone where American and Japanese granola starts to converge. In the States, a long-standing affinity between health food and Japanese cooking has evolved into a new New Age of luxury elixirs and superfoods. Japanese culture, meanwhile, has a habit of crediting certain ingredients with above-average health benefits (my Japanese uncle, a former smoker, has recently become obsessed with beans).

“I had all these leftover soybeans and I thought, ‘What could I do?’ And I said, ‘Oh, I can throw it in my granola!’”

Los Angeles–based author Sonoko Sakai’s new book, Japanese Home Cooking, features a recipe for black soybean granola. The recipe was born of a desire to make a snack that would not only taste Japanese but also showcase beans, a food group Sakai feels is underappreciated in America. “I was roasting soybeans for Setsubun, the [winter] festival where you throw soybeans out of the house to bring good luck in and rid it of evil spirits,” she recounts. “I had all these leftover soybeans and I thought, ‘What could I do?’ And I said, ‘Oh, I can throw it in my granola!’”

Although most Japanese granolas still hew to an American-style flavor profile of oats, nuts, and dried fruit, many recipes also incorporate soybeans and matcha, as well as ingredients that “may not register as Japanese immediately,” observes Makiko Itoh, the Japan-born author of the long-running food blog Just Hungry. That includes pressed barley (oshimugi), dried goji berries (kuko no mi), dried figs (ichijiku), and buckwheat (soba).

Perhaps there is no better proof of granola’s malleability than a growing trend-within-the-trend: savory granola. Yukari Sakamoto, the author of Food Sake Tokyo, has spotted Calbee Kare-gura (Curry Granola), which includes chicken, onion, carrots, and kabocha seeds (serving suggestion: sprinkle over curry). Ganori’s savory Sagagra features heirloom lotus root, radish, and carrots. And Murase, which makes a probiotic puffed brown rice granola called (what else?) Rice Granola, sells a flavor with dehydrated purple sweet potatoes and carrots for mixing with dashi or sprinkling over greens.

Even America’s savory granolas tend toward a Japanese flavor profile. In 2015, Heidi Swanson, the San Francisco–based blogger and cookbook author, published a recipe for savory granola with nori in Near & Far: Recipes Inspired by Home and Travel. And though it wasn’t deliberate, Alison Roman’s Decidedly Not-Sweet Granola from her first book, Dining In, might also be categorized as Japanese-adjacent, with its ample use of buckwheat groats (soba), sesame seeds, and soy sauce. “I used the soy sauce for salty savoriness as well as a deep sort of molasses-y quality it takes on when roasted,” she says. “There aren’t a ton of other ingredients that compare in that department.”

Granola has always been aspirational, from its moment as a health reform food in the 1860s to its time as a breakfast for the counterculture in the 1960s. So it’s no wonder that it’s become a canvas onto which we can map all kinds of yearnings, whether that be travel lust for Tokyo or Monterey, or simply fitting more beans into our diets. The surprise is not so much the aspirations but their convergence into something uncannily familiar. Even in a foreign land, seeking out a novelty food can be like looking through a door only to discover it’s a mirror.

The next time I visit Tokyo, I’ll ask my cousin to take me to try the granola.

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Perfect Chocolate Cheesecake with Oreo Crust

https://thestayathomechef.com/chocolate-cheesecake/

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This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Cheesecake. It says so much all on its own. Adding chocolate to the mix just takes that delectable dessert to the next level. This recipe uses an easy technique to make sure you get a rich, smooth cheesecake that is both decadent and delicious. Thanks to this amazing recipe, you don’t have to go out to get your dessert fix—you can make the perfect chocolate cheesecake from the comfort of your own home.

Oreo crust is the perfect touch to make this the best cheesecake ever! It’s up to you whether you want to share, but the finished product might just make you want to show off too.

Aluminum Foil Ice Bath Trick

This recipe uses a modified water bath trick to keep your oven nice and moist, but not risk any water leaking into your pan. Start by crumpling up 3 to 4 balls of aluminum foil into small balls. Place these onto a baking sheet and place your cheesecake on top, making any adjustments needed to the aluminum foil to keep your cheesecake level. Place an even layer of ice onto the baking sheet to surround the cheesecake. The ice melts while it is baking so there’s no risk of spilling as you transfer this into your oven. 

  • Why do I have to cool the cheesecake in the oven for so long?

    In order to create the perfect texture and smooth top, you will want to allow the full baking and cooling times in the oven, without opening the door. By cooling the cheesecake in the oven, without opening the door, the cheesecake continues to bake and then cools in a controlled environment. If you skip this step, you can “shock” the cheesecake and it could crack.

  • What kind of baking chocolate is best?

    This is not a chocolate bar or another kind of cocoa. Baking chocolate is sometimes called bitter chocolate and is a dark, unsweetened chocolate that is made specifically to be used as a raw ingredient in baking. Just be sure to use baking chocolate. Pro Tip: Add in the melted chocolate slowly. If you add it in too quickly, it will harden and can become clumpy instead of blending perfectly with the rest of the ingredients.

  • Why do I need to use a springform pan?

    A springform pan has a clasp on the side that allows it to expand outward and separate from the cheesecake in the ideal way—your cheesecake will retain its tall, flat form around the edge by using this kind of pan. It is possible to make the cheesecake in a deep dish pie pan, but you won’t be able to serve it in free form.

  • How do I keep my cheesecake from cracking?

    There are several tricks incorporated into this recipe to help prevent your cheesecake from cracking. Cracks do not impact the flavor in any way, but they do look funny. To keep your cheesecake from cracking:

    • Grease your springform pan really well. If your cheesecake sticks, it’ll pull the center and create a crack. 
    • Give your cheesecake a few taps on a countertop before baking to make sure the filling is settled into the pan with no bubbles.
    • Bake your cheesecake in a steam-filled oven to keep the moisture content high on the outside. Dry cheesecakes crack easier.
    • Do not open the oven door while baking! Allow the cheesecake to cool completely in the oven, without ever opening the oven door. Sudden exposure to major temperature differences may crack your cheesecake. 

If you are looking for great cheesecake recipes, we have your covered—check out this variety of delectable cheesecake treats:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chocolate Cheesecake on a white plate surrounded by oreos

Perfect Chocolate Cheesecake with Oreo Crust

This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Prep Time25 mins

Cook Time1 hr

Cooling Time6 hrs

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Servings: 12 slices

Ingredients

Oreo Crust

  • 24 oreos
  • 1/4 cup melted butter

Chocolate Cheesecake

  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 4 (8 ounce) packages cream cheese softened
  • 4 ounces unsweetened baking chocolate melted
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.

  • Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.

  • In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.

  • Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.

  • Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.

  • Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.

  • Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.

  • Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.

  • Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.

Notes

Cheesecake should be refrigerated. 

Nutrition

Serving: 1slice | Calories: 674kcal | Carbohydrates: 63g | Protein: 11g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 174mg | Sodium: 481mg | Potassium: 348mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 5mg

Course: Dessert

Cuisine: American

Keyword: Chocolate Cheesecake

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Most Amazing Red Velvet Cupcakes

https://thestayathomechef.com/red-velvet-cupcakes/

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The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Red velvet cupcake with ermine frosting with a bite taken out of it

Here it is, the recipe you have been looking for—red velvet cupcakes you will come back to every time you crave these babies! So delicious, tangy and moist, red velvet cake is a thing of its own. Some people think its chocolate cake with red coloring, but those who love red velvet know it is so much more.

Red velvet cake has hints of chocolate but is better known for its tangy, acidic flavor. It was originally made with beets, which added sweetness, flavor and tanginess, along with its signature red color. If you want to try making it that old fashioned way, here is a recipe for a Naturally Red Velvet Cake .

  • Isn’t red velvet cake just chocolate cake with red food coloring?

    Good question, and no. That is a common misconception. Red velvet cake does have some chocolate flavor to it, but it is also known for its slightly acidic or tangy flavor, which results from the buttermilk, vinegar, and either cream cheese or ermine frosting. In this recipe, we include the instructions for an ermine frosting that we love as a great balance to the tangy flavor of red velvet, but you can also use cream cheese frosting.

  • What kind of food foloring should I use?

    This recipe was made and tested using red liquid food coloring. You can also use gel food coloring or a natural red food coloring made from beets. You can find a wide variety of natural food dyes on Amazon.

  • What is ermine frosting?

    Ermine gets its name from the cute, weasel-like animal that has a white, fluffy coat. Ermine frosting is made of heated milk, sugar and flour and then whipped with butter. It is light and delicious, but not as tangy as cream cheese frosting. It will hold its shape better if it is refrigerated before and after icing. You can also use cream cheese frosting if you prefer it and like a little more tang on your red velvet cupcakes.

  • Is there a substitute for buttermilk?

    Buttermilk is a key component in this cake recipe. If you don’t have access to buttermilk, please use a buttermilk substitute. There are lots of options and you are sure to find one that you can make work in our article on buttermilk substitutes.

 

Check out these other recipes for more delicious cake and cupcake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

Most Amazing Red Velvet Cupcakes

The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Prep Time15 mins

Cook Time22 mins

Frosting Cooling Time3 hrs

Total Time3 hrs 37 mins

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Servings: 24 cupcakes

Ingredients

Red Velvet Cupcakes

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/3 cup cornstarch
  • 2 tablespoons unsweetened cocoa powder (up to 1/4 cup)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 2/3 cup warm water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring (1 fluid ounce)

Ermine Icing

  • 2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • pinch salt
  • 2 cups whole milk
  • 2 cups unsalted butter , cubed and softened
  • 1 teaspoon vanilla extract

Instructions

Red Velvet Cupcakes

  • Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes.

  • In a large mixing bowl, stir together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt.

  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and red food coloring. Use a hand mixer to beat on a medium speed until smooth, about 2 minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.

  • Fill each cupcake liner 2/3 full.

  • Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.

Ermine Icing

  • In a medium sauce pan, whisk together flour sugar, and salt over low heat. Cook for 2 minutes. Slowly whisk in milk and bring to a boil. Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Set aside.

  • In a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 minutes. Add in cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition. Once all milk mixture has been added in, beat in vanilla and continue beating until the frosting is thick and creamy and everything is well mixed in.

  • Frost completely cooled cupcakes.

Notes

COLOR NOTE: If you want a brighter red color, use only 2 tablespoons of cocoa powder. If you want a better flavor, use up to 1/4 cup. You’ll simply have much deeper brown notes to your red cake. 

Nutrition

Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 92mg | Fiber: 1g | Sugar: 35g | Vitamin A: 560IU | Calcium: 52mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cupcakes

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

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30 Minute Chicken Tortilla Soup

https://thestayathomechef.com/chicken-tortilla-soup/

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This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Pot of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

Comfort food isn’t comfort food if you have to slave over a stove all day to make it. This soup is the best because it is so easy to make and comes together so quickly. It also happens to be ridiculously delicious.

We love having soup for dinner, so busy nights or chilly evenings are the perfect excuse for us to make this family favorite. It’s a great party food, or a handy and healthy family meal. Whatever your reason for wanting a great soup, you will love the warm flavors and hardiness of this comforting Tex-Mex treat!

  • Can this be made in a slow cooker?

    Yes. You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

  • Can I make this soup in advance?

    Yes. This recipe freezes well. You will want to make the soup and not add the lime and cilantro. Allow the soup to cool completely and then store in an airtight container for up to three months. When ready to prepare this soup, thaw and heat either in a slow cooker or on the stove. Add the lime and cilantro just before serving.

  • How to make your own tortilla strips:

    Heat about a tablespoon of vegetable oil in a skillet on medium high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds and then flip it over, using tongs, and fry the other side until it is nice and crispy. Then, remove from the skillet and place on a cutting board. While it is still warm, you will cut it into strips using a regular knife or pizza cutter.

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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

30 Minute Chicken Tortilla Soup

This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Servings: 6 servings

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 medium white onion , diced
  • 1 medium red bell pepper , diced
  • 5 cloves garlic , minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • 3 boneless skinless chicken breasts
  • 15 ounce can tomato sauce (passata)
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can black beans
  • 7 ounce can diced green chiles
  • 1 1/2 cups frozen corn (or use canned)
  • 1/2 teaspoon salt
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup lime juice

For Serving

  • 3 cups tortilla strips or tortilla chips
  • 2 medium avocados , diced
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup sour cream

Instructions

  • Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.

  • Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.

  • Remove cooked chicken from soup, shred with a fork, and return to the pot.

  • Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.

  • Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.

Notes

Slow Cooker Instructions:

You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

Nutrition

Calories: 516kcal | Carbohydrates: 45g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1743mg | Potassium: 1369mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 68.3mg | Calcium: 245mg | Iron: 4.5mg

Course: Dinner, Main Course, Main Dish, Soup

Cuisine: American, TexMex

Keyword: Chicken Tortilla Soup

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

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