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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from The Reed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
About 1 pound chicken (thighs or breast meat) boneless, skinless
2 cans (15 oz each) diced tomatoes, undrained
1 can (4oz) chopped mild green chills, drained
1 yellow onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1 tsp. cumin
salt and black pepper to taste
tortilla chips, broken into pieces
2 T chopped fresh cilantro
1/2 cup Monterey Jack cheese
1 avocado, diced
lime wedges
Directions:
Directions:
Place chicken in Crockpot. Combine tomatoes with juice,chilies, onion,garlic, broth, and cumin in a bowl. Pour mixture over chicken. Cover; cook on high for 3 hours, or until chicken is tender.

Remove chicken and shred with two forks. Return to cooking liquid. Adjust seasonings.

Just before serving, add cilantro to Crockpot. stir to blend. Serve in soup bowls, topping each with a serving of tortilla chips, cheese, avocado and a squeeze of lime juice.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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