Tortilla Soup

4 chicken breast halves
1 garlic clove, minced
2 Tbsp. margerine
2 14 1/2-oz. cans chicken broth
2 14 1/2-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
8-oz. Monterey Jack cheese, cubed
sour cream
tortilla chips

1. Cook and shred chicken
2. Add minced garlic to margerine 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.

I've left out the garlic, margarine and cumin before and haven't noticed a big difference, so if you didn't have these on hand, it wouldn't be a big deal. Also, any type of cheese you have would probably work if you don't have Monterey Jack.

I'm also including a link for a coupon for $1.25 off Progresso Broth. It is probably cheaper to buy the store brand, but if you can find it on sale and use this coupon, it might be a pretty good deal!


the Eggett's said...

Thanks for the recipe! This sounds like a good one, I love soups!

TMI said...

Mmmmm I'm going shopping tomorrow and this will definitely be served this week! Thanks for the recipe.