Description
Chicken Tortilla Soup loaded with bright veggies and Mexican spices
Ingredients
Scale
- 1.5 lb chopped chicken breast
- 1/2 tsp salt
- 1 onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 1 tsp dried oregano
- 2 Tbs paprika
- 1/2 tsp cumin
- 7 ounces diced green chilies
- 8 corn tortillas pulverized
- 20 ounces crushed tomatoes
- 4 cups chicken broth
- Optional Garnish: Fried tortilla strips, tortilla chips, cilantro, lime wedges, sour cream
Instructions
- Put all ingredients into a slow cooker, stir and cover.
- Heat on ‘high’ for 6 hours or ‘low’ 8 hours. Certainly, though, it is fine to be left longer as the texture and flavor continue to improve up to 12 hours.
- If you want to fry your own tortilla strips (recommended) take 5 corn tortillas and cut into long thin strips (think shoestring potato sized). Heat vegetable oil in a pot over medium high heat until 325F or until you can place a strip into the oil and it fries without smoking. Fry all strips for 30 seconds or until golden and crispy, then drain on a paper towel.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Soup
- Cuisine: Mexican