Crock Pot Chicken Tortilla Soup

  1. In a skillet, saute peppers, onions, poblanos, garlic and tortillas in olive oil for 5 minutes.
  2. In 6 quart stock pot add the skillet contents, chicken broth, canned tomatoes and chicken.
  3. Cook until vegetables are soft, tortillas are dissolved and the soup is slightly thickened.
  4. (4 hours on low, 2 hours on high in my crock pot).
  5. Add cilantro and frozen corn and cook until corn is thawed (around 15 mins).
  6. You can also add water or chicken broth if the soup is too thick.
  7. Top with crisp fried tortilla strips, shredded cheese, sour cream and avocado slices (to me the garnish makes this soup, I never make it without).

chicken, poblano pepper, jalapeno pepper, serrano pepper, onion, green bell pepper, red bell pepper, olive oil, garlic, corn tortilla, tomatoes, tomatoes, tomato paste, oregano, chili powder, cumin, cayenne pepper, black pepper, chicken broth, corn, cilantro leaf, garlic salt, avocados, cheddar cheese, cheese, tortillas, sour cream

Taken from www.food.com/recipe/crock-pot-chicken-tortilla-soup-253044 (may not work)

Another recipe

Switch theme