Thanks to Marie for sharing this great tasting tortilla soup.
Ingredients:
- 2 chicken breasts halves, boned, skinned and cubed
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 3 medium tomatoes, peeled, seeded and chopped
- 4 cups chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 mild green chile, seeded and chopped
- 2 tablespoons vegetable oil
- 4 corn tortillas, halved and cut into 1/4 inch strips
- shredded Monterey Jack cheese, a little for each serving
- 2 tablespoons coarsely chopped fresh cilantro or
- Italian parsley
Preparation:
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.
Shared by Mariezy
Shared by Mariezy
Related Recipes
Chicken Noodle Soup, Slow Cooker
Chicken Mushroom Soup
Creamy Chicken Curry Soup
Classic Chicken Gumbo
Spicy Chicken Soup With Vegetables
Creamy Chicken Noodle Soup
Chicken Stew, Southwestern-Style
Harvest Chicken Chowder
