4 cups chicken broth
1 roasted Poblano pepper, chopped
1 package frozen corn
1 can Rotel tomatoes and jalapenos
1 to 2 chipotles in adobo, minced
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
2 boneless skinless chicken breasts
4 corn tortillas
1 avocado, chopped
½ cup shredded Monterrey Jack cheese
Stir together the broth, Poblano, corn, Rotel, chipotles, cumin, onion powder, garlic powder, salt and pepper in the bowl of the crockpot. Add the chicken breasts. Cover and cook on low for 8 hours. Remove the chicken from the crockpot and shred with two fork, return to the crockpot.
Slice the tortillas in half and then into strips. In a small sauce pan, heat two inches of oil over medium high heat. Fry the tortilla strips in batches until golden brown and remove with a slotted spoon.
Serve the soup garnished with the tortilla strips, avocado and cheese, along with a squeeze of lime juice.
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