How to make it

  • Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels.
  • If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley.

Reviews & Comments 3

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  • eeks 10 years ago
    Very Nice...will try this weekend!! promise!!!
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  • cabincrazyone 10 years ago
    Another great sounding one of yours! Thanks for the post.
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  • flatland 10 years ago
    Sounds like a great recipe.
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