This recipe is liked by 3 person(s). |
Chicken Tortilla Soup
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Chicken Tortilla Soup Ingredients | |
4 | boneless, skinless chicken thighs |
4 ounces | chopped green chilies canned, drained (hot or mild, depending on preference) |
2 cloves | garlic minced |
1 Unit | yellow onion, (s) diced |
30 ounces | diced tomatoes canned, including juice |
½-1 cup | chicken broth |
1 tablespoon | cumin |
Unit | salt |
pepper | |
2 tablespoons | cilantro chopped |
1 Unit | lime, (s) |
4 corn tortillas sliced into 1/4-inch strips | |
½ cup | Monterey Jack cheese shredded |
1 Unit | avocado, (s) diced and tossed with lime juice to prevent browning |
Directions
Place chicken in Crock-Pot® slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ 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 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.
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