Chicken Tortilla Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
8-10
ingredients
- 4 boneless skinless chicken breasts, cut in bite size pieces
- 4 chicken bouillon cubes
- 1 teaspoon cilantro, crushed
- 30 ounces hunt's canned chopped tomatoes
- 2 (1 ounce) packages taco seasoning mix (Old El Paso)
- water
directions
- Put chicken in large crockpot or stock pot.
- Pour in enough water to cover. (This will equal about 5 cups of water.).
- Add the remaining ingredients, and cook on medium till chicken is tender. (Or High in crockpot.).
- Add a little salt if desired, after checking for taste.
-
Serve in bowls with any or all of the following:
- Monterey Jack Cheese, shredded.
- crushed tortilla chips.
- sliced avacado.
- Refridgerate any leftovers. It is even better the next day.
- Only by using Old El Paso Taco Seasoning will insure the recipe will taste the same as this one.
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RECIPE SUBMITTED BY
Karen Anne Newton RN
Cumberland Furnace, Tennessee