Ingredients:
2 tbsp olive oil
2 lbs. boneless chicken breasts
1 1/2 cups chopped red onion
1 1/4 cups chopped red bell pepper
3/4 cup chicken broth
1/4 cup chopped fresh cilantro
1 tablespoon ground cumin
2 tablespoons chopped chipotle chile, canned in adobo sauce
6 garlic cloves, roughly chopped
2 (28-ounce) cans diced fire-roasted tomatoes, undrained
1 (4-ounce) can chopped green chiles, undrained
5 cups baked tortilla chips
2.67 ounces crumbled queso fresco (about 2/3 cup)
Instructions:
2 tbsp olive oil
2 lbs. boneless chicken breasts
1 1/2 cups chopped red onion
1 1/4 cups chopped red bell pepper
3/4 cup chicken broth
1/4 cup chopped fresh cilantro
1 tablespoon ground cumin
2 tablespoons chopped chipotle chile, canned in adobo sauce
6 garlic cloves, roughly chopped
2 (28-ounce) cans diced fire-roasted tomatoes, undrained
1 (4-ounce) can chopped green chiles, undrained
5 cups baked tortilla chips
2.67 ounces crumbled queso fresco (about 2/3 cup)
Instructions:
- Heat a large skillet with 2 tbsp olive oil over medium-high heat.
- Add the chicken to pan.
- Cook 3 minutes on each side or until browned.
- While chicken cooks, combine onion and next 8 ingredients (through green chiles) in a 5-quart slow cooker.
- Add the chicken to the slow cooker and cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Using tongs, remove the chicken breasts from the slow cooker to a plate or cutting board.
- Using two forks, shred the chicken and return to the slow cooker.
- Divide tortilla chips among 8 bowls.
- Ladle soup over tortilla chips and garnish with cheese.