You all know how much I love my slow cooker meals… maybe it’s because they are easy, maybe it’s because I am lazy, but in any case, this one is fantastic! There are minimal steps for this recipe, and not much to prep before sticking it in the crock pot. I even made more than I needed so I could take it for lunch a few days this week. Check it out and let me know what you think! Enjoy!
Meghan
Slow Cooker Chicken Tortilla Soup
Ingredients
2-3 boneless skinless chicken breasts
2 cans (15 oz each) diced tomatoes, undrained
1 can (4 oz) chopped mild green chilies, drained
1 cup chicken broth
1 yellow onion, diced
2 cloves garlic, diced
1 tsp cumin
½ cup of Monterey Jack cheese
½ cup of crushed Tortillas
A few pinches of cilantro
1 avocado
Salt & pepper to taste
Instructions
Place chicken in crockpot
Combine, tomatoes, chilies, chicken broth, onion, garlic, cumin and pour over chicken
Cook on low for 6 hours or high for 3 hours
Take chicken out, shred, and add back to the crockpot for another 20-30 minutes
Just before serving, add tortillas and cilantro, and stir.
Add to bowls, top with cheese avocado and more tortillas if desired.
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