Chicken Tortilla Soup - Crock-Pot MyTiMe Owner's Manual

Chicken Tortilla Soup

INGREDIENTS
8 Boneless, skinless chicken thighs, rinsed,
dried and seasoned with salt and pepper
8 Ounces chopped green chiles, canned,
drained (hot or mild, depending on
preference)
4 Cloves garlic, minced
2 Yellow onions, diced
56 Ounces canned diced tomatoes, undrained
4 to 5 Cups chicken broth
2 Teaspoons cumin
Salt and pepper
TOPPING INGREDIENTS
8 Corn tortillas, sliced into 1/4-inch strips
1/4 Cup cilantro, chopped
1 Cup shredded Monterey Jack cheese
2 Avocados, diced and tossed with lime juice to
prevent browning
2 Limes
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DIRECTIONS
1. Place chicken in Crock-Pot® Slow Cooker.
2. In a separate bowl, combine chilies, garlic, onion,
tomatoes, 3 cups chicken broth and cumin. Blend
and pour over chicken.
3. Cook by choosing your Food Type and
Ready At Time* . When chicken is very tender, use
the tines of two forks to shred the chicken. Adjust
seasoning, and add additional chicken broth if
soup is too thick, noting that the soup will also be
thickened with the addition of the sliced tortillas.
4. Just before serving, add sliced tortillas and
chopped cilantro to stoneware. Stir to incorporate
and to soften tortillas. Adjust seasoning to taste.
5. Serve in soup bowls, topping each with shredded
cheese, diced avocado, and a squeeze of lime.
*
MANUAL MODE COOK TIME:
3-5 hours on HIGH
7-9 hours on LOW
8/16/12 11:04 AM