Light, Easy Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

This recipe is fresh and tasty.  Husband and toddler approved!

Prep Time: 10mins

Cook Time: 3 hours

WWPTS+:  3 per 1.5 cups (without cheese and chips)

Ingredients:

• 1 lb. boneless, skinless chicken ( I use chicken tenders because they are easy to shred)
• 4 oz chopped mild green chilies
• 2 cloves garlic, minced
• 1 small white onion, diced
• 28 oz. diced tomatoes, including juice
• 14.5 oz. chicken broth
• Juice of 1 lime
• 1 tbls. cumin
• Salt and Pepper to taste
• 3 tbls. fresh cilantro, chopped
• Optional:
• 1/2 cup shredded cheddar cheese
• Homemade corn tortilla chips (see recipe below)

To Cook:

1. Line the bottom of the slow-cooker with the chicken.
2. In a medium size bowl combine: garlic, onion, chilies, tomatoes, chicken broth, lime juice, cumin, and salt and pepper. Pour mixture over the chicken.
3. Cook on HIGH for 3 hours. When the chicken is tender, use 2 forks to shred the meat.
4. Add cilantro to the slow-cooker and stir to blend.
5. Garnish with cheese and chips ( I use the chips to dip)

To make the Homemade Tortilla Chips:

• Cut 8-10 corn tortillas into quarters, then cut the quarters in half.
• Drop in a warm fryer (we use a Presto Fry Daddy), filled with Canola Oil.
• Let cook for 1-2 minutes or until firm and browned. Be careful not to overcook.
• Pull tortilla pieces from fryer and place on a plate covered with a paper towel to drain excess oil.