shredded Monterey Jack cheese (about 2 tablespoons for each serving)
4 corn tortillas, cut in half and then into ¼ inch strips
2 tablespoons coarsely chopped fresh cilantro
Instructions
Mix chicken, onion, garlic, tomatoes, broth, salt,
pepper and the chili together in the slow cooker
Cover and cook on low heat for 8 hours
Top with cilantro and tortilla chips to serve
Sprinkle a bit of cheese into each serving bowl
Ladle soup into bowl over cheese
Top with cilantro and tortilla chips to serve
To Make Tortilla Strips-
In a large skillet, heat oil over medium heat
Lay tortilla strips in the hot oil and cook,
stirring gently, until crisp
Remove tortilla strips from oil with slotted spoon
or spatula and drain on paper towels
Originally Submitted
8/24/2011
0 Out of 5 from
0 reviews
You can add this Tortilla Soup recipe to your own private DesktopCookbook.
