• 88bd9a74e902471c40834951aba4aac6

Chicken Tortilla Soup

Prep
Cook
Serves 5people
Ingredients
1
(32 oz) box chicken broth
1
can (14 oz) red enchilada sauce
1
can (10.75 oz) cream of chicken
1/2
cup diced white onion
1
Tb minced jalapeno
1/4
cup chopped cilantro
1 1/2
lb boneless skinless chicken breasts
10
corn tortillas
Vegetable or canola oil
Salt to taste
Monterey jack cheese and avocado for serving
Directions
1.
In a 6-quart slow cooker, combine the chicken broth, enchilada sauce, cream of chicken soup, onion, and jalapeño. Add the chicken breasts into the soup mixture. Cover, and cook on LOW for 8 hours without opening the lid during cooking time.
2.
Cut the corn tortillas into the little strips. Heat 1/8 inch of oil in a large skillet set to medium-high heat. Working in batches, add the tortilla strips to the hot oil and stir them with tongs until they are golden brown. Place the tortilla strips on a paper towel to drain and sprinkle with salt to taste.
3.
Shred the chicken in the slow cooker with two forks, add the cilantro, and stir. Serve the soup in bowls topped with tortilla strips, cheese, and avocado.

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