Crock Pot Chicken Tortilla Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
|
This recipe comes from a Woman's Day Special Magazine titled Slow Cooking. It is easy to prepare and doesn't lack in taste. I made a few variations. Ingredients:
3 boneless skinless chicken breast halves |
4 ounces chopped milkd green chilies, drained |
2 garlic cloves, minced |
1 yellow onion, diced |
30 ounces diced tomatoes, undrained |
1 cup chicken broth |
1 teaspoon ground cumin |
salt & freshly ground black pepper, to taste |
2 tablespoons chopped fresh cilantro |
2 corn tortillas, sliced into 1/4 inch strips |
1/2 cup shredded monterey jack cheese |
1 avocado, peeled, diced and tossed with lime juice to prevent browning |
1 lime, juice of |
Directions:
1. Place chicken in slow cooker. I put in frozen chicken breasts halves.
2. Combine chilies, garlic, onion, tomatoes, 1/2 cup broth and cumin in small bowl. Pour mixture over chicken.
3. Cover; cook on High for 4 hours or on Low 6 hours until chicken is tender. Remove chicken, use 2 forks to shred the meat and return to crock pot.
4. Adjust seasonings, adding additional broth if necessary. I find I need to add another cup of chicken broth at this point.
5. Just before serving, stir in cilantro.
6. Serve in soup bowls, topping wach with a few slices of tortilla strips, avocado and squeeze of lime juice.
|
|