Chicken Tortilla Soup

by Lylah Ledner

Chicken Tortilla Soup

I know how it is to get into a rut with cooking. Sometimes we just need someone to share a great recipe with us. It's a family favorite, and it's easy. 

It's Chicken Tortilla Soup from the Fix-It and Forget It Cookbook (Good Publishers) and it's done in your crockpot!

Ingredients:
4 chicken breast halves (cook, debone & shred chicken)
1 garlic clove, minced,
2 Tbsp. butter,
2 14 1/2 oz cans of chicken broth,
2 14 oz cans chopped stewed tomatoes,
1 cup salsa (mild, medium, or hot),
1/2 cup chopped cilantro,
1 Tbsp or more of ground cumin.

Melt the butter and add the minced garlic to it. Combine all the other ingredients in a slow cooker THEN add the sautéed garlic. Cover and cook on low for 8 - 10 hours.

Then shred or cube 8 oz of Monterey jack cheese - put this in your soup bowls. Ladle your soup over the cheese THEN sprinkle tortilla chips on the top and add a dollop of sour cream.

IT'S that easy and very yummy. I always double the recipe. It's great the first day and even better the second. And it freezes well— Enjoy! Let me know how you like it!

Lylah Ledner
Lylah Ledner

Author



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