Chicken Tortilla Soup with Cheese

An easy one pot (and one pan) meal, this is enough soup for a very large family so this is great for you if you have a large family or party.

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Ingredients:

• 6-8 chicken breasts (halves)
• 2 cups chopped onion (white)
• 2 cloves garlic
• 2 Tbsp butter
• 8 cups chicken broth
• 2 14 oz cans diced tomatoes
• 2 8 oz can tomato sauce
• 2 4 oz cans green chile peppers
• 1/2 cup cilantro
• 2 tsp of crushed oregano
• 3 cups of Monterey Jack cheese, grated
• 1 package large flour tortilla shells
• oil for frying tortilla shells

Method

This is a double recipe for a large crock pot. Half the ingredients for a smaller crock pot. Heat crock pot on high, add butter, wait until butter melts, add diced onion, diced cilantro, garlic, green chile peppers and oregano. Let cook while you do the next step. Preheat oven to 350 degrees F and bake chicken for 25 minutes or until done. While chicken is baking, shred cheese and place in fridge. Cut tortillas in 1 inch squares (I use a pizza cutter), deep fry all tortilla shells in a pan with hot oil or a deep fryer until golden brown, it may take a few pan fulls. Cover shells and save at room temperature. Shred chicken into small pieces after it has been cooled and add directly to the crock pot along with diced tomatoes and tomato sauce. Add to chicken broth until crock pot in full (about 8 cups) and stir. Cook all day and stir occasionally. Fill bottom with the fried tortilla shells, sprinkle shredded cheese and add hot soup on top. At this point I add my special hot sauce.

Notes:

Number of servings: 12-14

Submitted By: Skywalker luke
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