Recipe
Hearty Chicken Tortilla Soup
This chicken tortilla soup is a slow-cooker version built with shredded chicken, tomatoes, salsa, cumin, and broth. Monterey Jack melts into the hot soup for body, while tortilla chips, cilantro, and sour cream add the familiar finish.
Ingredients
2 | tablespoons unsalted butter |
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1 | clove garlic, minced |
4 | cups cooked chicken breast, shredded |
2 | cans chicken broth, 14.5 ounce each |
2 | cans stewed tomato, 14.5 ounce each, chopped with juices |
1 | cup salsa, mild, medium, or hot |
1 | tablespoon ground cumin |
1⁄2 | teaspoon kosher salt, plus more to taste |
1⁄4 | teaspoon black pepper, freshly ground |
1⁄2 | cup cilantro, fresh, chopped, divided |
8 | ounces monterey jack cheese, cubed |
| • | tortilla chip, for serving |
| • | sour cream, for serving |
Instructions
| 1. | Melt the butter in a small skillet over medium heat, add the garlic, and cook for about 30 seconds until fragrant. |
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| 2. | Transfer the garlic butter to a slow cooker and add the shredded chicken, chicken broth, stewed tomatoes with their juices, salsa, cumin, salt, pepper, and half of the cilantro. |
| 3. | Stir to combine, cover, and cook on low for 6 to 8 hours. |
| 4. | Stir in the Monterey Jack until melted into the hot soup. |
| 5. | Taste and adjust the salt and pepper as needed. |
| 6. | Ladle the soup into bowls and top with tortilla chips, sour cream, and the remaining cilantro. |
Published on Aug 06, 2024 by Luminița
