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Chicken tortilla soup
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A picture of Chicken tortilla soup.

Chicken tortilla soup

mechelle.myers.1
mechelle.myers.1 @cook_3612646
Upper Marlboro, Maryland

Chicken tortilla soup

mechelle.myers.1
mechelle.myers.1 @cook_3612646
Upper Marlboro, Maryland
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Ingredients

15 mins
8 servings
  • 4boneless, skinless chicken thighs (1 lb)
  • 1 can(10oz) diced tomatoes and green chilies, undrained
  • 2carrots, cut in diagonally into slices
  • 1onion, chopped
  • 1 tspchili powder
  • 1 tspground cumin
  • 2 can(14.5 oz) fat-free, reduced sodium chicken broth
  • 4 cuptortilla chips
  • 3/4 cupkraft mexican style shredded 4 cheese with a touch of philadelohia
  • 1 cancream of chicken soup
  • 1tomatillo sauce
  • 1jalapeño to taste
  • 1green chilies salsa
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Steps

15 mins
  1. 1

    Place chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin, broth, soup, tomatillo sauce, salsa, and jalapeño.; cover with led. Cook on low 4 - 5 hours (or on high 2 - 3 hours).

  2. 2

    Use slotted spoon to remove chicken from slow cooker; cool slightly. Coarsy chop chicken; return to soup.

  3. 3

    Crush chips coarsely; place I 8 soup bowls. Lafle soup into bowls; top with cheese

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mechelle.myers.1
mechelle.myers.1 @cook_3612646
on January 23, 2014 02:41
Upper Marlboro, Maryland

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Keywords

Soup Tortilla Chilies Jalapeño Onion Chicken Thigh Tomatillo Carrot Tomato Chicken Cheese

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