Chicken Tortilla Soup
Crispy Tortilla Strips
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (14.5-oz) can low-sodium chicken broth
- 1 (10-oz) can diced tomatoes and green chiles
- ½ (12.7-oz) pkg frozen Southwest vegetable blend, thawed
- 1 (10-oz) can enchilada sauce
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 avocado, chopped
- 1 cup shredded Cheddar cheese
Instructions
- Combine chicken, broth, diced tomatoes, vegetable blend, enchilada sauce, garlic, cumin, and chili powder in a 4-quart slow cooker.
- Cover and cook on LOW 8 hours or until chicken is done.
- Top individual servings with Crispy Tortilla Strips, avocado and cheese.
Side Dish Ingredients
- 1 (3.5-oz) pkg tricolor tortilla strips
Side Dish Instructions
- Top soup with desired amount of tortilla strips.
Slow Cooker Meal Plan
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