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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Tortilla Soup (Slow Cooker) Recipe

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This recipe for Chicken Tortilla Soup (Slow Cooker) is from Sisters of The Traveling Bracelets, 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:  
1 lb. boneless skinless chicken breast
1 (15 oz.) can black beans, rinsed
1 (15 oz.) can pinto beans
2 cups frozen corn
1 ½ large onions, chopped
1 (15 oz.) can fire roasted tomatoes
¼ cup cilantro, chopped
1 jar medium salsa
3 cloves garlic, minced
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. salt
2 cups chicken broth
1 cup shredded Monterey jack cheese

extra virgin olive oil
3 corn tortillas, cut into strips
Directions:
Directions:
In a large slow cooker, combine chicken, beans, salsa, corn, onion, fire roasted tomatoes, cilantro, garlic, cumin, chili powder, salt and chicken broth. Cover and cook on low until the chicken is falling apart; about 5 hours.
When done, shred the chicken with a fork. Return to the soup and top with Monterey cheese; cover to melt.
Meanwhile, make the tortilla crisps. In a large skillet over medium heat; heat the oil. Add the tortilla strips and fry until golden brown; less than 3 minutes. Drain on paper towels and serve on top of the soup.
Personal Notes:
Personal Notes:
Absolutely love this soup!

 

 

 

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