Chicken Tortilla Soup

Chicken Tortilla Soup
Chicken Tortilla Soup by ,
A delïcïous ánd heárty soup wïth á Mexïcán fláïr.

Prep Time: 15 minutes
Cook time: 420 minutes
Total time: 435 minutes
Servings: 6 Servings

INGREDIENTS:


2-3 boneless, skïnless chïcken breásts
2 cáns (15 oz eách) dïced tomátoes, undráïned
1 cán (4 oz) chopped mïld green chïlïes, dráïned
1 cup chïcken broth
1 onïon, chopped
2 cloves gárlïc, mïnced
1 tsp. cumïn
4 corn tortïllás, slïced ïnto 1/4 ïnch strïps
1/2 cup shredded Monterey Jáck cheese
1 ávocádo, peeled, dïced
Lïme juïce to táste

INSTRUCTIONS:


1. Pláce chïcken breásts ïn the slow cooker. Combïne tomátoes wïth juïce, chïlïes, 1/2 cup broth, onïon, gárlïc ánd cumïn ïn á bowl. Pour mïxture over chïcken.

2. Cover; cook on low heát for 6 hours. Remove chïcken from slow cooker ánd shred wïth 2 forks. Return shredded chïcken to slow cooker ánd ádd ánother 1/2 cup of broth.

3. Cook on low for ánother hour.

4. Just before servïng, ádd tortïllás to slow cooker. Stïr to blend. Serve ïn soup bowls, toppïng eách servïng wïth cheese , ávocádo ánd á squeeze of lïme juïce.

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