Chicken Tortilla Soup

2-3 boneless, skinless chicken breasts
2 cans (15 oz each) diced tomatoes, undrained
1 can (4 oz) chopped mild green chilies, drained
1 cup chicken broth
1 onion, chopped
2 cloves garlic, minced
1 tsp. cumin
4 corn tortillas, sliced into 1/4 inch strips
1/2 cup shredded Monterey Jack cheese
1 avocado, peeled, diced
Lime juice to taste

  1. Place chicken breasts in the slow cooker. Combine tomatoes with juice, chilies, 1/2 cup broth, onion, garlic and cumin in a bowl. Pour mixture over chicken.
  2. Cover; cook on low heat for 6 hours. Remove chicken from slow cooker and shred with 2 forks. Return shredded chicken to slow cooker and add another 1/2 cup of broth.
  3. Cook on low for another hour.
  4. Just before serving, add tortillas to slow cooker. Stir to blend. Serve in soup bowls, topping each serving with cheese , avocado and a squeeze of lime juice.

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