Tuesday, February 10, 2009

Chicken Tortilla Soup

I love throwing this one in the crock pot and coming back to it 6 hours later... I also like doing a combination of white and dark meat. Just gives some variety--chicken breasts can get really boring after a while, you know???

Chicken Tortilla Soup
4 skinless chicken thighs or breasts
1 4-oz. can green chilies, chopped
2 garlic cloves, minced
1 onion, chopped
2 15-oz. cans diced tomatoes
1 C chicken broth
1 tsp. ground cumin
salt and pepper to taste
2 Tbs. fresh cilantro, chopped
4 corn tortillas, cut into 1/4-inch strips
1/2 C shredded Monterey Jack cheese
1 avocado, cubed
1 lime, juiced

Put chicken in crockpot. Combine chilies, garlic, onion, tomatoes, 1/2 C broth and cumin in small bowl; pour mixture over chicken. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until chicken is tender. Adjust seasonings, adding additional broth if necessary. Just before serving, add tortilla strips and cilantro to crock pot; stir to blend. Serve in bowls, topping each serving with cheese, avocado, and a squeeze of lime juice.