I know it’s the heat of the Summer but I love a good chicken tortilla soup any day! Sharing my favorite and simple way that our family has loved for years!
2 – 3 boneless chicken breasts
12 cups of chicken broth or 32 ounces
1 small can of fire roasted tomatoes and green chiles
1 serrano pepper, finely diced for heat (leave out if you do not prefer spicy)
1/4 cup, finely diced onion
2 cups of frozen or fresh corn
1 large carrot peeled and diced
1/4 cup of fresh lime juice
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 tablespoon of ground cumin
1/2 cup chopped cilantro
2 – 3 cups of jasmine rice or seasoned Spanish rice
Sliced avocado
Tortilla chips
Grated Cheese (your preference but I love Monterey Jack)
limes for garnish
Place chicken in crockpot and layer with can tomatoes, onion, serrano pepper, corn, salt, black pepper, 1/4 cup chopped cilantro, lime juice, cumin, and chicken broth. Cook on low for 6-8 hours or high 4 hours. When it is finished, shred the chicken in the pot. Put a heaping scoop of rice in your bowl and smother with a heaping amount of soup. Garnish with avocados, cilantro, fresh squeezed lime juice, grated cheese, and crushed tortilla chips!! Yummy Goodness!!
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