Chicken Tortilla Soup
Crispy Tortilla Strips
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (32-oz) carton chicken broth
- 1 (10-oz) can diced mild tomatoes and green chiles
- 1 (12.7-oz) pkg frozen Southwest vegetable blend, thawed
- 1 (10-oz) can enchilada sauce
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 avocado, chopped
- 1 cup shredded Cheddar cheese
Instructions
- Combine chicken, broth, diced tomatoes, vegetable blend, enchilada sauce, garlic, and chili powder in a 5- or 6-quart slow cooker.
- Cover and cook on LOW 6 hours or until chicken is done.
- Top each serving with Crispy Tortilla Strips recipe, avocado, and cheese.
Side Dish Ingredients
- 2 (3.5-oz) pkg tricolor tortilla strips (such as Fresh Gourmet)
Side Dish Instructions
- Top soup with tortilla strips.
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