Celena's Crock Pot Chicken Tortilla Soup |
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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 8 |
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I found a recipe similar to this in a crock pot cook book and a added a few things. Everyone who tries this soup loves it. It's very hearty and is filling enough to be served as a main dish. Measurements for the ingredients are not necessary and can be altered to your preference. Ingredients:
2 (8 ounce) containers salsa |
1 (7 ounce) can green chilies |
1 whole onion, sliced |
2 (6 ounce) cans tomato sauce |
1 jalapeno |
1 garlic clove, finely chopped |
1 teaspoon black pepper |
1 teaspoon salt |
1 teaspoon garlic salt |
4 -6 chicken breast fillets |
2 cups shredded cheese |
4 corn tortillas |
1/2 cup vegetable oil |
1 head cilantro |
2 whole avocados |
Directions:
1. Add all ingredients to your crock pot, except the last five.
2. Keep your crock pot on high for 6-8 hours.
3. Cook until chicken falls apart.
4. Cut corn tortillas in long strip then cut in half.
5. Fry tortilla strips until golden brown and strain.
6. Add cheese and tortilla strips to a bowl and pour soup on top. Garnish with cilantro and avacado.
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