October 2012: Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

2 15-oz cans petite diced tomatoes, undrained
1 15-oz can low sodium chicken broth
1 4-oz can chopped mild green chilies
1 small yellow onion, diced
2 cloves garlic, minced
2 teaspoons cumin
salt and black pepper to taste
4 boneless skinless chicken thighs

2 tablespoons chopped fresh cilantro
1 lime, quartered
4 corn tortillas, crumbled
1/2 cup shredded Monterey Jack cheese

Combine first seven ingredients in slow cooker.
Submerge chicken thighs in mixture.
Cover and cook on high for three hours or until chicken is tender.

Remove chicken from slow cooker and shred with two forks.
Return shredded chicken to cooking liquid.
Add cilantro to slow cooker and stir to blend.

Place soup in individual bowls.
Add a squeeze of lime to each bowl.
Top each bowl with shredded cheese and crumbled tortilla chips.

Marvelously yummy soup for 4!
Perfect for a cool autumn day.

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