Crock Pot Chicken Tortilla Soup

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 2 -4 carrots, sliced
• 2 potatoes, cubed
• 2 -4 stalks celery & leaves, sliced
• 4 boneless skinless chicken breast halves, cubed
• 1 large onion, diced
• 3 -4 garlic cloves, crushed and minced
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 (7 ounce) can mild green chilies, diced
• 1 teaspoon italian seasoning
• 2 -3 tablespoons chili powder
• 1 tablespoon seasoning salt
• 1 teaspoon ground black pepper
• 1/2-1 teaspoon salt (adjust to taste)
• 6 cups chicken broth
• 1 teaspoon instant chicken bouillon powder
• 3 zucchini, sliced (add to pot last 2 hours)
• 2 yellow squash, sliced (add to pot last 2 hours)
• corn tortilla, cut into small thin strips
• vegetable oil, for cooking tortilla strips
• avocado
• fresh cilantro
• shredded monterey jack cheese
• 1/2 lemon

Recipe

• 1 put first 15 ingredients, in order given, in pot.
• 2 do not stir.
• 3 cover and cook on low for 8-10 hours.
• 4 add your zucchini and squash to pot after soup has cooked for 6-8 hours, (if you add the zucchini and squash too soon, they.
• 5 become too mushy).
• 6 when soup is done, squeeze 1/2 lemon or lime juice in soup and stir.
• 7 before soup is done slice tortillas into small thin strips, (the thinner the strips,.
• 8 the crispier they will be when you fry.
• 9 them). heat vegetable oil in skillet, and.
• 10 fry tortilla strips until crispy.
• 11 fill bowls with soup, sprinkle each bowl with cilantro, cheese, avocado, (about 1 tablespoons each), and about 2-3 tablespoons of tortilla strips. (or however much you like).