“Chicken Tortilla Soup”

What is it about wintertime that makes you want something warm and comforting in your tummy? How about soup, like Chicken Tortilla Soup. Mmm…Mmm…good! Chicken Tortilla Soup is loaded with chicken, corn, jalapenos in a rich tomato broth topped with Monterrey Jack cheese and tortilla strips. What makes this recipe so great besides the flavor is you can make this in a slow cooker. Talk about convenience…!

Set your slow cooker on low and Voi la!, soup for dinner. I think you’ll love this quick, easy recipe and Chicken Tortilla Soup is great for a weeknight meal. Leftovers are even better the next day. Do you have a favorite chicken soup? Share your recipe ideas.

 Chicken Tortilla Soup

Chicken Tortilla Soup

¾ – 1 pound boneless, skinless chicken breast

2 large carrots, diced

1 large onion, diced

4 garlic cloves, chopped

1/3 cup cilantro, chopped

2 jalapenos, seeded and chopped

1 bay leaf

1 – 15.25oz. can Delmonte Seasoned Corn with Poblano Peppers, drained

1 – 28oz. Red Enchilada Sauce

32 oz. chicken broth

1 Knorr Chicken Tomato Bouillon Cube

Salt and Pepper to taste

Hot sauce

Avocados

Tomatoes, diced

Monterey Jack cheese

Tortilla strips

In a 6 quart Dutch oven, place chicken breast, carrots, onion, garlic, cilantro, jalapenos, bay leaf, corn, enchilada sauce, chicken broth, and bouillon cube. Add ½ t. salt and ½ t. black pepper. Cover Dutch oven and simmer for about one hour or until chicken is fork tender.

Remove chicken from pot; let rest 10 minutes, shred with forks. Return chicken to pot. Simmer for 15 minutes.

Dice avocado and place in serving bowls, ladle soup into bowls, and garnish with hot sauce, chopped tomato, Monterey Jack cheese, and tortilla strips. Enjoy!!!