This is by far one of my favorite soups to make!
Chicken Tortilla Soup
Prep: 15 minutes
Ingredients
2 14-ounce cans chicken broth with roasted garlic
2 14-ounce cans chicken broth with roasted garlic
*(I have never found this and just use regular chicken broth)
1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained
1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained
*(I've use my own canned tomatoes with hot peppers added)
2 cups shredded cooked chicken (about 10 ounces)
2 bags frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1 cup tortilla chips
2 cups shredded cooked chicken (about 10 ounces)
2 bags frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1 cup tortilla chips
1 cup shredded Mexican or Cheddar Cheese
Sliced fresh jalapeno chile peppers or small can of diced green chile peppers* (optional)
Sliced fresh jalapeno chile peppers or small can of diced green chile peppers* (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.
1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.
2. Cover and cook. I have left this on low for almost 10 hours and it's wonderful! I tried cooking it on high for almost 4 hours the other day and my peppers & onions were a bit too crunchy for me.
3. To serve, ladle soup into warm soup bowls and top with tortilla chips and cheese. If desired, top with chile peppers.
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