Slow Cooker Chicken Tortilla Soup

Here's another that my guys loved and rightly so, it comes from a friend of mine that has three boys and a hubby to feed. A few things I did a little differently; I don't rinse my green chilis, I saute my onions (if you cook this on high for a few hours vs all day), I use a garlic press, topped the soup with tortilla chips (instead of tortillas), fresh cilantro, avocado, shredded Mexican cheese and a dollop of sour cream. You can also throw in a handful of frozen corn and/or black beans. Boneless skinless chicken thighs would also work well in this.

Slow Cooker Chicken Tortilla Soup

• 1.5 pounds boneless, skinless chicken breasts
• 32oz box chicken stock
• 2-14oz cans diced tomatoes
• 4oz can mild chopped green chilis, rinsed and well drained
• 1 medium yellow onion, finely chopped
• 2 large garlic cloves, finely chopped
• 1 tsp ground cumin
• freshly ground pepper to liking
• 10 small corn tortillas cut into strips
• dried cilantro to liking
• juice of half a lime
• optional, sliced avocado and mixed Mexican cheese for topping

 

1. Put onions and garlic in bottom of crock pot.
2. Add Chicken with cumin and pepper.
3. Pour in tomatoes with their liquid and green chilis.
4. Cover and cook on low 6 hours or until internal temp of chicken reaches 160 degrees.
5. Take chicken breasts out of soup and shred using two forks. Return meat to soup.
6. Cook 30 more minutes.
7. Stir in tortillas, cilantro, and lime juice.
8. Top individual bowls with cheese and avocado if desired.
9. Serve with cheese quesadillas.
10. Enjoy!