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Slow Cooker Chicken Tortilla Soup


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


                          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.