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

    Category:  Soups

    Cuisine:  American

    Posted By:


    Posted On:

    August 7, 2020

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