Crockpot Tortilla Soup
From flavorsofitaly 16 years ago
- 440 minutes to make
- Serves 6
This soup can be made spicier by the addition of jalapenos, hot sauce, or hot salsa, according to your taste.
Ingredients
- 2 chicken breasts halves, boned, skinned and cubed shopping list
- 1 onion, finely chopped shopping list
- 1 clove garlic, crushed shopping list
- 3 medium tomatoes, peeled, seeded and chopped shopping list
- 4 cups chicken broth shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon pepper shopping list
- 1 mild (or hot) green chile pepper, seeded and chopped shopping list
- 2 tablespoons vegetable oil shopping list
- 4 corn tortillas, halved and cut into 1/4 inch strips shopping list
- shredded monterey jack cheese, a little for each serving shopping list
- 2 tablespoons coarsely chopped fresh cilantro or shopping list
- Italian parsley shopping list
- jalapeno pepper, hot sauce, or hot salsa (optional) shopping list
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.
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