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Video:How to Make Crockpot Tortilla Soup

with Stephanie Gallagher

This Crockpot chicken tortilla soup is made with boneless chicken breasts.See Transcript

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Transcript:How to Make Crockpot Tortilla Soup

Hi, I'm Stephanie Gallagher for About.com, and today, we're making a Crockpot chicken tortilla soup from our Southern Food site.

To Make Crockpot Chicken Tortilla Soup, You'll Need:

  • 2 boneless, skinless chicken breast halves, cubed
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 jalapeno or serrano chili pepper, chopped
  • 1 14.5 oz. can diced tomatoes or 3 medium tomatoes, peeled, seeded and chopped\
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 4 cups chicken broth or chicken stock - the stock has a slightly richer flavor
  • 2 Tbsp. vegetable oil
  • 4 corn tortillas
  • shredded Monterey Jack cheese
  • fresh chopped cilantro
Place the chicken in the slow cooker. Add the onions, garlic, peppers, tomatoes, salt, pepper and chicken broth. Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours.

Before Serving the Soup, Fry the Tortilla Strips and Top With Cheese

Just before serving, cut the tortillas into 1/4-inch strips with a sharp knife. Heat the oil in a large skillet over medium heat. Add the tortilla strips, and cook, turning occasionally, until crisp and golden brown, about 5 minutes. Drain the tortilla strips on paper towels. Serve the chicken tortilla soup topped with shredded Monterey Jack cheese, fresh cilantro and tortilla strips.

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