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Slow Cooker Chicken Tortilla Soup
Servings: 4

4 boneless skinless chicken breasts
1 can Rotel tomatoes and green chiles, mild
2 garlic cloves (minced)
1 yellow onion (diced)
1 cup chicken broth
1 tsp cumin
Tortilla chips (crushed)
1/2 cup Monterey Jack cheese (shredded)
1/2 cup cheddar cheese (shredded)

1. Cut the fat off the chicken, and place in the crock pot.
2. Combine and mix Rotel, garlic cloves, onion, 1 cup chicken broth, and cumin, then pour over the chicken. Cook on high for 3 hours or low for 5 1/2 to 6 hours. Add more chicken broth if the chicken isn't covered in the pot. Add a dash of salt and pepper.
3. In the midst of cooking or when finished cooking, take out the chicken and shred it with 2 forks. I like to shred chicken when it's already cooking as opposed to when it's cold because the tenderness makes it easier. Just be careful not to burn yourself.
4. Serve soup into bowls, and top with an equal mix of Monterey Jack and cheddar cheese. Then top with crushed tortilla chips, and serve.


Recipe Comments

Nov 17th 2013
I think I'll surprise my girlfriend with this one on Taco Tuesday...this is her all-time favorite soup.
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