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Recipe Detail

Chicken Tortilla Soup

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Number of Servings:

Ingredients:

  1. 2 cloves - garlic minced
  2. 1 teaspoons - cumin
  3. 30 ounces - diced tomatoes undrained
  4. 4 - boneless, skinless chicken thighs rinsed, dried, and seasoned with salt and pepper
  5. 1 - yellow onion diced
  6. - salt
  7. - pepper
  8. 2 1/2 cups - chicken broth
  9. 4 ounces - tin chopped green chilies drained
  10. 4 - corn tortillas sliced into 1/4" strips, topping
  11. 1/2 cups - shredded monterey jack cheese topping
  12. 1 - advocado diced and tossed with lime juice to prevent browning, topping
  13. 2 tablespoons - chopped cilantro topping
  14. 1 - lime topping

Directions:

Place chicken in slow cooker. In a separate bowl, combine chilies, garlic, onion, tomatoes, 1-1/2 c chicken broth and cumin. Blend and pour over chicken. Cook on high for 3 hours or low for 4-1/2-5 hours. When chicken is very tender, use the tines of two forks to shred the chicken. Adjust seasoning and add additional chicken broth if soup is too thick (soup will also thicken with tortillas added). Just before serving, add sliced tortillas and chopped cilantro to slow cooker. Stir to incorporate and to soften tortillas. Adjust seasoning to taste. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.


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