Tortilla soup makes 6 servings
4 chicken breasts halves
1 garlic clove, minced (I use 6-10 cloves)
2 Tbsp. margarine
2 141/2-oz. cans chicken broth
2 141/2-oz. cans chopped stewed tomatoes
1 cup salsa (mild, medium, or hot, whichever you prefer)
1/2 cup chopped cilantro
1 Tbsp., or more, ground cumin (I use 2.5 Tbsp.)
8oz. monterey jack cheese, cubed
sour cream
tortilla chips
1. Cook, debone, and shred chicken (I boil & shred 3 boneless, skinless, chicken breasts)
2. Add minced garlic to margarine in slow cooker. Saute.
3. Combine all ingredients except cheese, sour cream, and chips.
4. Cover. Cook on Low 8-10 hours.
5. Divide cubed cheese among 6 individual soup bowls. Ladle soup over cheese. Sprinkle with chips and top each bowl with a dollop of sour cream.
1 garlic clove, minced (I use 6-10 cloves)
2 Tbsp. margarine
2 141/2-oz. cans chicken broth
2 141/2-oz. cans chopped stewed tomatoes
1 cup salsa (mild, medium, or hot, whichever you prefer)
1/2 cup chopped cilantro
1 Tbsp., or more, ground cumin (I use 2.5 Tbsp.)
8oz. monterey jack cheese, cubed
sour cream
tortilla chips
1. Cook, debone, and shred chicken (I boil & shred 3 boneless, skinless, chicken breasts)
2. Add minced garlic to margarine in slow cooker. Saute.
3. Combine all ingredients except cheese, sour cream, and chips.
4. Cover. Cook on Low 8-10 hours.
5. Divide cubed cheese among 6 individual soup bowls. Ladle soup over cheese. Sprinkle with chips and top each bowl with a dollop of sour cream.
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