Chicken Tortilla Soup (From a Crockpot cookbook…we’re not sure which one!)

So a group of us got together for a day of fellowship, and we chose to have a Potluck lunch. One of my lady friends made this recipe on the spot when we all first arrived in the morning. By the time lunch was served, this meal didn’t stand a chance of sittin’ around too long! It was so good that it was literally gobbled up – down to the last drop! We wanted to share the recipe, even though we are not sure where it came from. It may be from a “crockpot cookbook”, but we don’t have a clue as to which one! (We are not stealing your recipe and calling it our own…whom ever you may be!)  Most of this recipe can be made with dehydrated or freeze dried ingredients if need be, with the exception of the avocado…we have no idea how we would obtain that from a food storage perspective. We are trying to share more recipes with each other that can be made from our pantry supplies and still be a joy to eat even in a food shortage situation. 

I forgot to take a picture before the crockpot was empty! I guess I’ll have to make it again just so I can take a picture! (That’s my story and I’m sticking to it!)

Chicken Tortilla Soup

4 Boneless Skinless Chicken Breats

2 cans diced tomatoes

1/2 c to 1 c chicken broth

1 can (4oz) chopped mild green chilies

1 diced yellow onion (can be red or any other type)

2 cloves of garlic

1tsp ground cumin

salt and pepper to taste

4 corn tortillas (cut into strips)

2 TBSP Fresh Cilantro

1/2 c. Monterrey Jack cheese

1 avocado (diced)

Lime

Place the chicken in the crockpot. Combine tomatoes, broth, chilies, onion, garlic, and cumin in a small bowl. Pour over chicken. Cook on high for 3 hours. Remove chicken and shred. Replace chicken and adjust seasonings as needed. Add broth as needed. Add tortilla strips and cilantro just before serving. Stir to blend. Top individual servings with cheese, diced avocado, and lime.

Yes….it is that easy! Enjoy! 🙂

 

 

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