Wednesday, February 9, 2011

Chicken Tortilla Soup

It is so cold and if you are like me you have had enough of winter!  Here is a little something to warm your heart and soul.  This soup is “souper” easy , “souper” tasty, and “souper” easy on the budget. 

Chicken Tortilla Soup
Makes 4 to 6 servings

·         4   boneless skinless chicken thighs (about 1 pound)
·         2   cans (15 ounces each) diced tomatoes, undrained
·         can (4 ounces) chopped green chilies, drained   
·         yellow onion, diced
·         cloves garlic, minced
·         ½  to 1 cup chicken broth
·         teaspoon cumin
·         Salt and black pepper, to taste
·         corn tortillas, sliced into 1/4 inch strips
·         tablespoons chopped fresh cilantro
·         ½  cup shredded Monterey Jack cheese
·         avocado, seeded, peeled, diced and tossed with lime juice to prevent browning
·         Lime wedges

·         Place chicken in CROCK-POT. Combine tomatoes with juice, chilies, onion, garlic, ½ cup chicken broth and cumin in small bowl.  Pour mixture over chicken.  Cover; cook on HIGH 3 hours, or until chicken it tender.
·         Remove chicken from CROCK-POT. Shred with 2 forks.  Return to cooking liquid.  Adjust seasonings, adding more broth if necessary.
·         Just before serving, add tortillas and cilantro to CROCK-POT.  Stir to blend.  Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.

Source:  Best Loved CROCK-POT Recipes

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