Chicken Tortilla Soup

Chicken Tortilla Soup

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Chicken Tortilla Soup
Servings
4
Prep Time
5 Minutes
Cook Time

Time on High: 3 to 4 hours Time on Low: 4 to 6 hours


Ingredients

4 Boneless, skinless chicken thighs
4 Ounces chopped green chilies, canned, drained (hot or mild, depending on preference)
2 Cloves garlic, minced
1 Yellow onion, diced
30 Ounces diced tomatoes, canned, including juice
1/2 to 1 Cup chicken broth
1 Tablespoon cumin
Salt and pepper to taste
2 tablespoons cilantro, chopped
1 lime
4 Corn tortillas, sliced into 1/4 inch strips
1/2 Cup Monterrey jack cheese, shredded
1 Avocado, diced and tossed with lime juice to prevent browning

Instructions

Place chicken in Crock-Pot® slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ cup chicken broth and cumin. Blend and pour over chicken.
Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
Just before serving, add tortillas and cilantro to slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado, and a squeeze of lime.

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Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.