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Recipe of the Week: Slow Cooker Chicken Tortilla Soup
What You'll Need:
4 boneless, skinless chicken thighs
1 can (4-oz) chopped mild green chiles, drained
2 cloves garlic, minced
1 yellow onion, diced
2 cans (15-oz each) diced tomatoes, undrained
1 cup chicken broth
1 tsp. ground cumin
Salt and pepper to taste
2 tbsp. chopped fresh cilantro
4 corn tortillas, sliced into 1/4-inch strips
1/2 cup shredded Monterey Jack cheese
1 avocado, peeled, diced and tossed with lime to prevent browning (optional)
Juice of 1 lime (optional)
Step by Step:
Place chicken in slow cooker
Combine the chiles, garlic, onion, tomatoes, chicken broth and cumin in
a small bowl. Pour mixture over chicken.
Cover and cook on HIGH for 3 hours or on LOW for 6 hours until chicken
is tender. Remove chicken; use 2 forks to shred the meat and return to
slow cooker. Adjust seasonings.
Just before serving, add tortillas and cilantro to slow cooker. Stir to
blend. Serve in soup bowls topped with shredded Monterey Jack cheese.
If desired, top each serving with diced avocado and a squeeze of lime
juice.