CHICKEN TORTILLA SOUP

By

CHICKEN TORTILLA SOUP

View complete recipe

Ingredients

  • 6 CHICKEN BREASTS
  • 30 OUNCE TOMATOES DICED ( 15 OUNCE CANS )
  • 1 YELLOW ONION DICED
  • 2 CLOVES GARLIC MINCED
  • 1 CUP CHICKEN BROTH
  • SALT AND PEPPER TO TASTE
  • 4 CORN TORTILLAS CUT INTO 1/4 INCH STRIPS ( PLACE IN POT AT VERY END )
  • 2 TBSP FRESH CILANTRO ( PLACE IN CROCK POT AT VERY END )
  • 1/2 CUP SHREDDED MONTEREY JACK CHEESE
  • 1 AVOCADO DICED AND TOSSED WITH LIME JUICE

Preparation

Step 1

PLACE CHICKEN IN CROCK POT, MIX REMAINING INGREDIENTS TOGETHER AND POUR OVER CHICKEN, COOK ON HIGH 3 HOURS, REMOVE CHICKEN AND SHRED AND PLACE CHICKEN BACK IN CROCK POT, ADJUST SEASONING IF NEEDED.

View complete recipe