Tortilla Soup: Makin’ It In Mexico

I guess someone else likes soup as much as we do as I’ve received a request to publish this recipe. Tortilla soup is hearty and satisfying and making it in the crock pot is easy**.

1 whole chicken
4 cups water
7 tomatoes, cut in quarters
2 green chiles, tops removed, cut in half
1 onion, 1/4″ slices
2 tsp cumin
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1 TBSP fresh cilantro, chopped
1 avocado, sliced
1 cup queso cotija cheese

Place chicken and water in crockpot and cook on low for 4 hours. Remove chicken from stock, remove meat from bones, and shred meat with a fork and knife. Add chicken back to broth.

Place tomatoes, green chiles, and onion on a baking sheet and broil in the oven for 15 minutes (turning over once during cooking process). Transfer to a food processor and pulse until well blended. Add to the chicken and stock in crockpot, then add all spices, and cook on low for another 2 hours.

**Read this for a super easy version. If you don’t care to de-bone a chicken after it is cooked in the crockpot, nor do you want to roast the vegetables, you could use boneless chicken pieces (2 breasts and 4 thighs). Place all ingredients except the last three in a crockpot and cook for 6 hours. Place small amounts into a blender and blend to your desired consistency.

Ladle into bowls and top with cilantro, avocado, and cheese. If you would like a thicker soup, tear soft corn tortillas in small pieces and add to soup during the last hour of cooking. Buen provecho!

by Shelly Johnson

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