Chicken Tortilla Soup
Ingredients
- 1½ pounds chopped chicken breast
- ½ teaspoon salt
- 1 onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 2 tablespoons paprika
- ½ teaspoon cumin
- 7 ounces diced green chilies
- 8 corn tortillas, pulverized
- 20 ounces crushed tomatoes
- 4 cups chicken broth
- Optional garnish: fried tortilla strips, tortilla chips, cilantro, lime wedges, sour cream
Instructions
- Put all ingredients into a slow cooker, stir and cover. Heat on high for 6 hours or low for 8 hours. It is fine to leave it longer as the texture and flavor continue to improve up to 12 hours. If you want to fry your own tortilla strips (recommended), take 5 corn tortillas and cut into long thin strips (think shoestring potato sized). Heat vegetable oil in a pot over medium high heat until 325° or until you can place a strip into the oil and it fries without smoking. Fry all strips for 30 seconds or until golden and crispy, then drain on a paper towel.
