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Tortilla Soup

2 chicken breast halves, boned, skinned and cubed
1 onion, finely chopped
1 clove garlic, crushed
3 medium tomatoes, peeled, seeded and chopped
4 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 mild green chile, seeded and chopped
2 tablespoons vegetable oil
4 corn tortillas, halved and cut into 1/4-inch strips
2 tablespoons coarsely chopped fresh cilantro


Combine chicken, onion, garlic, tomatoes, broth, salt, pepper and green chile in a slow cooker. Cover and cook on low 7 to 8 hours. Process in a food processor or blender until pureed. Heat oil in a large skillet. Add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels. Reheat soup if needed and spoon into individual bowls. Top with crisp tortilla strips. Sprinkle with cilantro.

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