Here's a family favorite from Sherri, made with chicken breasts and tortillas.
Ingredients:
- 4 chicken breast halves
- 2 cans chicken broth (3 1/2 cups)
- 1 cup water
- 3 cubes chicken bouillon or equivalent base or granules
- 1 small carrot, chopped
- 1 small rib celery, chopped
- 1/2 cup chopped onion
- 12 large flour tortillas
Preparation:
Combine all ingredients in slow cooker, except tortillas. Cook on low 8 to 10
hours. Take out chicken and remove meat from bones, then place broth on stove in
large pot. Cut chicken into bite-size pieces and return to broth on stovetop. Bring to a slow boil.
Cut tortillas in half, then in 1-inch strips. Place strips into simmering broth and
boil gently for 15 to 20 minutes, stir occasionally. Broth should thicken
but if too thin, combine 1 tablespoon cornstarch with just enough water to dissolve
and stir into broth. Cook 5 to 10 minutes more.
Serves 4.
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