Tortilla Soup

4 Chicken breast halves
1 garlic clove, minced
2 TBS Margerine
2 14 1/2 cans chicken broth
2 14 1/2 cans chopped stewed tomatoes
1 cup salsa (mild, med., hot… whichever you prefer)
1/2 cup cilantro, chopped
1 TBS ground cumin
8-oz Monterey Jack cheese cubed
sour cream
tortilla chips

1. Cook, debone, 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 for 8 to 10 hours. To serve:
Divide cubed cheese and put in the bottom of each bowl to be served. Ladle soup into each bowl. Sprinkle with chips. Top with more cheese or sour cream.

NOTES:
My family are big cheese lovers. I usually skip the sour cream and put mexican shredded cheese on top. I also don’t use the stewed tomatoes because my DD won’t eat it. It doesn’t affect the taste if you leave it out.

One thing I do find is that you may or may not need extra chicken broth if you cook on high (instead of low) for a long long time or freeze to eat later. The tortilla soup tastes extra salty without enough liquid in it. Just some notes after the many times preparing this dish.

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Tortilla Soup recipe from: “Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker” by Dawn J. Ranck and Phyllis Pellman Good. Copyright 2000. Recipe on page 48.