Recipe: Tortilla Soup (crock pot)
SoupsTORTILLA SOUP
4 boneless, skinless chicken breasts, cooked and shredded
1/2 teaspoon minced garlic
2 cans (14 ounces each) chicken broth
2 cans (14 ounces each) stewed tomatoes, chopped with liquid
1 cup medium salsa
2 tablespoons dried cilantro
1 tablespoon ground cumin
TO SERVE:
3 to 4 flour or corn tortillas, cut into 1/2-inch strips
grated cheese
tortilla chips, guacamole, sour cream
Combine chicken, garlic, chicken broth, tomatoes, salsa, cilantro and cumin in greased 41/2- to 6-quart slow cooker.
Cover and cook on high heat 4 to 6 hours or on low heat 8 to 10 hours.
Ladle hot soup into individual serving bowls over strips of flour tortilla and grated Monterey Jack or Cheddar cheese.
Serve with tortilla chips, guacamole and sour cream.
Makes 6 to 8 servings
Source: 101 Things To Do With a Slow Cooker by Stephanie Ashcraft and Janet Eyring
4 boneless, skinless chicken breasts, cooked and shredded
1/2 teaspoon minced garlic
2 cans (14 ounces each) chicken broth
2 cans (14 ounces each) stewed tomatoes, chopped with liquid
1 cup medium salsa
2 tablespoons dried cilantro
1 tablespoon ground cumin
TO SERVE:
3 to 4 flour or corn tortillas, cut into 1/2-inch strips
grated cheese
tortilla chips, guacamole, sour cream
Combine chicken, garlic, chicken broth, tomatoes, salsa, cilantro and cumin in greased 41/2- to 6-quart slow cooker.
Cover and cook on high heat 4 to 6 hours or on low heat 8 to 10 hours.
Ladle hot soup into individual serving bowls over strips of flour tortilla and grated Monterey Jack or Cheddar cheese.
Serve with tortilla chips, guacamole and sour cream.
Makes 6 to 8 servings
Source: 101 Things To Do With a Slow Cooker by Stephanie Ashcraft and Janet Eyring
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