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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from Our Cookbook "Heavenly Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Sellers

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless Skinless Chicken Thighs( I Use chicken breast)
4 oz Chopped green chilies,Canned ,drained (Hot or Mild)
2 Cloves garlic, minced
1 Yellow Onion(diced)
30 oz Diced tomatoes, Canned including juice,(if you like spicy use tomatoes and rotel)
1/2 TO 1 CUP Chicken Broth
1 Tbsp. Cumin
Salt and Pepper
2 Tbsp Cilantro, Chopped
1 Lime
4 Corn Tortillas, sliced into 1/4 in
1/2 C Monterey Jack Cheese, Shredded
1 Avocado, Diced and tossed with lime juice

Directions:
Directions:
1. PLACE CHICKEN IN CROCK POT SLOW COOKER
2. IN A SEPARATE BOWL, COMBINE CHILIES, GARLIC, ONIONS, TOMATOES,
1/2 CUP CHICKEN BROTH AND CUMIN. BLEND AND POUR OVER CHICKEN.
3. COOK ON HIGH FOR 3 HOURS. WHEN CHICKEN IS TENDER, USE THE TINES OF 2 FORKS TO SHRED. ADJUST SEASONING TO TASTE.
4. JUST BEFORE SERVING, ADD TORTILLAS AND CILANTRO TO SLOW COOKER. STIR TO INCORPORATE. ADJUST SEASONING TO TASTE.
5. SERVE IN SOUP BOWLS, TOPPING EACH WITH SHREDDED CHEESE, DICED AVOCADO AND A SQUEEZE OF LIME.

 

 

 

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