4 (about 1 1/2 pounds) skinless chicken breasts2 red peppers, diced
1 (14.5 ounces) reduced sodium chicken broth
6 (6 inches) flour tortillas
3 tablespoons canola oil
Salt
4 large scallions, thinly sliced (about 1/2 Cup)
1 avocado, peeled, pitted, and diced
1/4 cup cilantro sprigs
Place chicken, peppers, chicken broth and 6 cups of water in crock pot. Cook on low for 6 hours.
Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.
Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.
1 comment:
This sounds delicious Tonya- and you're SO not asking for additional ideas, so hope you don't mind my offering them. But if you like green enchilada sauce, (it's one of my all time favorite flavors) do half chicken broth and half green enchilada sauce as your base and I swear it's the tastiest tortilla soup EVA!
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