Chicken Tortilla Soup
Enjoy the warm and satisfying flavors of this Chicken Tortilla Soup, perfect for chilly days or a comforting meal option. This easy-to-make soup is packed with tender chicken, zesty tomatoes, and creamy avocado.
Ingredients
- 2-3 boneless skinless chicken breasts
- 2 cans diced tomatoes (15 oz cans, undrained)
- 1 can chopped mild green chilies (4 oz can)
- 1 cup chicken broth
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp cumin
- 4 corn tortillas (sliced into 1/4 inch strips)
- 1/2 cup shredded Monterey Jack cheese
- 1 avocado (peeled, diced)
- Lime juice (to taste)
Instructions
- Place chicken breasts in the slow cooker. Combine tomatoes, chilies, broth, onion, garlic, and cumin in a bowl. Pour mixture over chicken.
- Cover and cook on low heat for 6 hours. Remove chicken, shred, and return to the slow cooker with more broth. Cook for an additional hour.
- Before serving, add tortillas to the slow cooker. Stir well. Serve hot, topped with cheese, avocado, and lime juice.
Notes
Feel free to adjust the spice level by adding more cumin or jalapeno if desired.