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Prep Time: 0 Minutes Cook Time: 440 Minutes |
Ready In: 440 Minutes Servings: 6 |
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This soup can be made spicier by the addition of jalapenos, hot sauce, or hot salsa, according to your taste. Ingredients:
2 chicken breasts halves, boned, skinned and cubed |
1 onion, finely chopped |
1 clove garlic, crushed |
3 medium tomatoes, peeled, seeded and chopped |
4 cups chicken broth |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 mild (or hot) green chile pepper, seeded and chopped |
2 tablespoons vegetable oil |
4 corn tortillas, halved and cut into 1/4 inch strips |
shredded monterey jack cheese, a little for each serving |
2 tablespoons coarsely chopped fresh cilantro or |
italian parsley |
jalapeno pepper, hot sauce, or hot salsa (optional) |
Directions:
1. Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels.
2. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley.
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