This was a delicious and easy crockpot soup! I got the recipe from my co-worker, and am posting the original below, along with my changes.
Chicken Tortilla Soup
Makes 6 Servings
4 cooked chicken breasts, shredded
1 garlic clove (I added 2)
2 tbsp margarine (I used 1 tbsp olive oil)
2- 14.5 oz. cans chicken broth
2- 14.5 oz. cans chopped stewed tomatoes and juice (I used 2 cans of diced tomatoes and juice)
1 cup salsa – hot, medium, or mild – your preference
1/2 cup chopped cilantro (I used 1/4 cup because we’re not big cilantro eaters)
1 tbsp cumin
8 oz cubed monterey jack cheese
sour cream
tortilla chips
rice (optional)
Directions
– Add minced garlic and margarine to the crockpot and saute
– Add chicken broth, tomatoes, salsa, cilantro, chicken and cumin; stir
– Cover and cook on low for 8 – 10 hours
– Divid cubed cheese into soup bowls and ladle soup over
– Add dollop of sour cream and serve with chips
Changes
– I used shredded cheese, and added it on top of the soup
– To make the soup more substantial, I served it over brown rice
