"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Crock-Pot Tortilla Soup Recipe

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This recipe for Crock-Pot Tortilla Soup, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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!

Granddaughter Ellen


46 oz. can chicken broth
15 oz. can tomato sauce
15 oz. can diced tomatoes
1 can mild green chilies
1/2 onion, diced
3 tomatoes, diced
2 garlic cloves, minced
1 tbsp. chili powder
2 tsp. cumin
2 tsp. pepper
1 tsp. salt
2 tsp. chipotle flavored sauce
3 chicken breasts, poached
1 avocado, chopped
1 cup shredded cheddar cheese
2 cups crushed tortilla chips or strips

In a Crock-Pot, add all the ingredients except chicken, avocado, cheese and tortilla chips. Cook on high for 4 to 5 hours. Shred poached chicken, add to soup and cook for another hour. Spoon into bowls and garnish with avocado, cheese and tortilla chips or strips.

Personal Notes:
Personal Notes:
This soup is so easy to make. You can start it in the morning and come home to a delicious dinner!




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