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One of my favorite things to eat at Applebees is Chicken Tortilla Soup. It doesn't matter what time of year it is, I love a good bowl of that stuff with a half sandwich. I recently went on the hunt for a yummy Chicken Tortilla Soup I can make at home and was thrilled to find a recipe not only for this type of soup, but a crock pot recipe. Oh happy day! A good meal with half the mess and work.
Fall is quickly approaching and soup is one of my favorite things to eat on a fall evening. Enjoy taking a break from preparing a huge meal and give this one a try in your crock pot! It's so good and will be perfect to make again all fall long.
Crock Pot Chicken Tortilla Soup
serves 4-6
- 4 boneless, skinless chicken thighs
- 1 (4 oz) can chopped green chillies, drained (hot or mild, depending on your heat preference.)
- 2 cloves of garlic, minced
- 1 yellow onion, diced
- 2 (15 oz) cans diced tomatoes, including juice
- 1/2 - 1 c. chicken broth
- 1 tsp. cumin
- salt and pepper
- corn tortilla chip strips (can be found at most grocery stores) OR 4 corn tortillas, sliced into 1/4 inch strips
- 2 Tbsp chopped cilantro
- 1/2 c. shredded Monterey jack cheese
- 1 lime, cut into wedges
- 1 avocado, diced (optional) - Tip: Toss with lime juice to prevent browning!
Place the chicken in the crock pot. In a separate bowl, combine chillies, garlic, onion, tomatoes, 1/2 c. chicken broth, and cumin. Mix together and pour over chicken. Cook on high for 3 hours or on low for 5 1/2 - 6 hours. (I prefer cooking on low so the chicken is more tender.)
When done cooking, shred the chicken with two forks. Give the broth a taste test and add more chicken broth if you think it needs it. Just before serving, throw in the tortilla strips and cilantro right before serving. Stir together.
Serve in soup bowls and top with shredded cheese, avocado, and squeeze of lime.
