Slow Cooker Chicken Tortilla Soup |
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Prep Time: 35 Minutes Cook Time: 480 Minutes |
Ready In: 515 Minutes Servings: 6 |
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This is from a slow cooker cookbook. This is a nice and easy recipe. Ingredients:
4 chicken breast halves |
1 garlic clove, minced |
2 tablespoons butter |
2 (14 1/2 ounce) cans chicken broth |
2 (14 1/2 ounce) cans stewed tomatoes |
1 cup salsa (mild, medium or hot, whichever you prefer) |
1/2 cup chopped fresh cilantro |
1 tablespoon ground cumin (or more if you like) |
8 ounces monterey jack cheese, cubed |
sour cream |
tortilla chips |
Directions:
1. Cook, debone and shred chicken.
2. Add minced garlic to butter in slow cooker. Saute.
3. Combine all ingredients except cheese, sour cream and chips.
4. Cover. Cook on low for 8 hours.
5. Divide cubed cheese among 6 individual bowls.
6. Ladle soup over cheese.
7. Sprinkle with chips.
8. Top each bowl with a dollop of sour cream.
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