CHICKEN TORTILLA SOUP

 

  • Cooking Time: 180
  • Servings: 10
  • Preparation Time: 15

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1 4-ounce can chopped mild green chilies, drained
  • 2 cloves of garlic, minced
  • 1 yellow onion, diced
  • 1 15-ounce can of diced tomatoes, with green chilies ,including juice
  • 1 15-ounce can of diced tomatoes, with garlic and olive oil, including juice
  • ½ - 1 cup chicken broth
  • 1 teaspoon cumin
  • salt and pepper
  • 4 corn tortillas, sliced into ¼ inch strips
  • 2 tablespoons chopped cilantro
  • ½ cup shredded Monterey jack cheese
  • 1 avocado diced and tossed with lime juice to prevent browning
  • 1 lime, cut into wedges

Directions

  • Place chicken in a crock-pot
  • In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ c chicken broth and cumin
  • Blend and pour over chicken
  • Cook on high for 3 hours
  • When chicken is tender, use 2 forks to shred
  • Add additional ½ cup of chicken broth
  • Just before serving, add tortillas and cilantro to crock-pot
  • Stir
  • Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.

Notes

Categories: Main Dish  Soup 

Author Credit: Stacey

Website Credit: http://realhousemoms.com/chicken-tortilla-soup/

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