Chicken Tortilla Soup
Ingredients
4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 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 Crock-Pot® slow cooker.
- In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
- Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
- Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
- Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
Serves: 4-6
Size: 3-6 quarts
Recommended Crock-Pot® slow cooker
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Member Comments On...
Chicken Tortilla Soup
1 |
This dish was so terrible that I created an account just so I could leave a review. Looked nothing like the photo, and tasted like plain boiled chicken in a watered down salsa. TERRIBLE. Try Googling for "slow cooker tortilla soup" and I guarantee you won't find anything worse than this prison slop.
1 |
I agree...this soup came out nothing like the picture! Came out more like chicken cooked in tomatoes. Not good...Must have left out a key ingredient or got the picture from somewhere else and posted it here.
0 |
I made this today...And it looks nothing like the picture but it tastes awesome! I used 1/2 the can of chilis for the kids, no cumin, no avocado and about a cup more broth/stock. It is amazing. Definitely recommend for an easy dinner that has enough left over to freeze for next time. LOVE IT. Thanks!
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