Chicken Tortilla Soup

  • 8 Boneless, Skinless Chicken Thighs
  • Salt and Pepper, to taste
  • 8 oz Chopped Green Chiles, Drained
  • 4 Cloves Garlic, Minced
  • 2 Yellow Onions, Diced
  • 56 oz Diced Tomatoes, Undrained
  • 3 Cups Chicken Broth
  • 2 tsp Cumin
  • 8 Corn Tortillas, Sliced into 1/4" Strips
  • 1/4 C Cilantro, Chopped
  • 1 C Monterey Jack Cheese, Shredded
  • 2 Avocados, Diced and Tossed with Lime Juice
  • 2 Limes

  1. Place chicken in Crock-Pot.
  2. In a separate bowl, combine chiles, garlic, onion, tomatoes, chicken broth, and cumin.
  3. Blend and pour over chicken.
  4. Cover; Cook on high for 3-5 hours, or on low for 7-9 hours. 
  5. Shred the chicken when it is very tender.
  6. Just before serving, add sliced tortillas and chopped cilantro.
  7. Stir to incorporate and soften tortillas.
  8. When serving, top with shredded cheese, avocado, and a squeeze of lime.

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