Chilaquiles

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

Ingredients:

4 bone-in chicken breast halves (about 2 1/2 pounds), skinned

1 1/2 cups chopped red onion

1 1/4 cups chopped red bell pepper

1 1/4 cups chopped green bell pepper

3/4 cup fat-free, lower-sodium chicken broth

1/4 cup chopped fresh cilantro

1 tablespoon ground cumin

2 tablespoons chopped chipotle chile, canned in adobo sauce

6 garlic cloves

2 (28-ounce) cans diced fire-roasted tomatoes, undrained

1 (4-ounce) can chopped green chiles, undrained

5 cups baked tortilla chips

2.67 ounces crumbled queso fresco (about 2/3 cup)

Directions:

1. Heat a large skillet over medium-high heat. Add chicken to pan. Cook 3 minutes on each side or until browned.
2. While chicken cooks, combine onion and next 9 ingredients (through green chiles) in a 5-quart electric slow cooker. Transfer chicken to slow cooker. Cover and cook on LOW for 4 hours.
3. Remove chicken from slow cooker. Remove meat from bones; discard bones. Return meat to soup. Divide tortilla chips among 8 bowls. Ladle soup over tortilla chips; sprinkle with cheese.

By RecipeOfHealth.com