Something New: Chicken Tortilla Soup

In light of all the time and attention school is demanding these days, I thought it would be important that I add some crock pot recipes to my repertoire. The ability to prep before work and have a meal available and ready for Mr. McGoo and I later is a great thing. Takes some planning, but once you throw everything in it's pretty much complete.

Chicken Tortilla Soup

Ingredients

• 4 boneless, skinless chicken thighs - I used 2 chicken breasts instead
• 1 4-oz can chopped green chiles (hot or mild, depending on preference)
• 2 cloves of garlic, minced
• 1 yellow onion, diced
• 2 15-oz cans of diced tomatoes
• 1 cup of chicken broth
• 1 teaspoon cumin
• salt and pepper
• 4 corn tortillas, sliced into 1/4 inch strips
• 2 tablespoons chopped cilantro 
• 1/2 cup shredded Monterrey jack cheese

Directions

1. Place chicken in crock pot slow cooker.
2. In a separate bowl, combine chiles, garlic, onion, tomatoes, 1/2 cup chicken broth and cumin. Blend and pour over chicken.
3. Cook on low for 6.5 hours. When chicken is tender, use the tines of two forks to shred. Adjust seasoning and add additional chicken broth.
4. Just before serving, put tortilla strips in the oven at 225 degrees for 10-15minutes until slightly made firm.
5. Add tortilla strips into soup, stir to incorporate. Leave a few tortilla strips to add as topper. 
6. Serve in soup bowls, topping each with shredded cheese.

Serves 4-6
Size 3-6 quarts