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Crock-pot Tortilla Soup

2 boneless skinless chicken breast halves, cubed

1 onion, finely chopped

1 clove garlic, minced

3 medium tomatoes, peeled, seeded and chopped

4 cups chicken broth

½ tsp salt

¼ tsp pepper

1 jalapeno pepper, seeded and chopped

2 tbsp vegetable oil

4 corn tortillas, halved and cut into 1/4” strips

shredded Monterey Jack cheese

2 tbsp chopped fresh cilantro

Combine the chicken breasts, onion, garlic, tomatoes, broth, salt pepper, and jalapeno in a crock-pot. Cover and cook on low for 7-8 hours.

Heat the oil in a large skillet and add the tortilla strips. Cook over medium heat, stirring often, until crisp. Drain on a paper towel.

In each serving bowl add a 1-2 tbsp of the Jack cheese and ladle the soup into the bowls. Garnish with the cilantro and the tortilla strips.

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