Recipe

Southwest Chicken Tortilla Soup Recipe

Add Step-by-Step Photos	Deedeec / All my dishes 1 year, 11 months ago Adapted from an Ortega chili recipe, but I've made my own adjustments and converted it for crockpot. Prep:5m Cook:240m Servings:10	Deedeec
	southwest easy flavorful

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Fans

gingerlea

Ingredients

1 cup onion, diced

2 cloves garlic, finely chopped

8 cups chicken broth (or vegetable)

1 3/4 cups diced tomatoes (drained if canned)

1 can garbanzo beans (aka. chick peas)

1/2 cup green chilies, diced (or 4 oz can)

1/2 cup lime juice (about 4 limes)

2 cups cooked diced chicken breast (left over chicken great for this, I use white and dark meat.)

2 TBS fresh cilantro, chopped

2 cups tortilla chip strips if available (or broken tortilla chips)

Directions

Put all except last 2 ingredients in crockpot. Let cook on low for 4-6 hours (or on High for 2-4 hours.) Add cilantro during last hour. Serve soup and add tortilla strips or broken tortilla chips to bowl.

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Comments

gingerlea 1 year, 9 months ago said:
Okay. You have my attention!!!!!! Don't have crock pt so will do the old fashioned way.

c2max 1 year, 9 months ago said:
LOVE the chickpeas, love the chick. Cilantro is great.

So, since you're into math... :-P
May I say that the equation appears to be this: your sw chicken tortilla soup recipe + crockpot = Yum?!
ps: my husband has been yapping about making bread so I'm going to submit your blk olve/rosemary bread as a request to him. :)

httpmom 1 year, 2 months ago said:
The long cook time on this is a little like The Soup Nazi's Mexican Chicken Soup...which is wonderful...but this is much less trouble. Thanks!

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Alterations

deedeec 1 year, 9 months ago said:
Stovetop Method: Saute onion and garlic till onion is tender. Add all the ingredients except chips. Bring to a boil and simmer about 30 minutes. Serve, top with chips and a dollop of sour cream. :)

shemar 1 year ago said:
I make this on the stove top all the time, we love it! I use a rottisserie chicken from the grocery store, I also add a pound of velveeta cheese to it and cumin, I use Rotel instead of just the diced tomatoes and I add a can of sweet corn. I like the idea of the garbanzo beans, I will try that next time.

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