Chicken Tortilla Soup

Chicken Tortilla Soup

8 boneless, skinless chicken thighs or 4 chicken breasts
2 - 15oz cans Diced Tomatoes, undrained
1 - 4oz can chopped mild green Chilies
1/2 to 1 cup Chicken Broth
1 med. Onion, diced (I used a sweet Onion)
1/2 tsp. Garlic Salt
1/2 tsp. Cumin
1/2 tsp. Chili Powder
1/2 tsp . Black Pepper

Be sure chicken is fully covered. Slow Cook on low for 6 hours (or until chicken is tender).
1 can Black Beans

(I added about an hour before serving)

Remove Chicken to a plate and shred with 2 forks. Return to slow cooker. Add seasonings if needed or desired. Add more broth if necessary.

Just before serving add:
4 Corn Tortilla's cut into 1/4" strips
2 TBSP Fresh Cilantro, Chopped

Serve into bowls and garnish with desired amount of cheese and alvacodo.


1/2 cup shredded Monterey Jack Cheese (I used Motzerrella and Pepper Jack)
1 Alvacodo, peeled, diced and tossed with lime juice