I make one change in this recipe. In her version, you cook and shred the chicken before putting it into the slow cooker. I find it much easier to cook the chicken in the slow cooker for a couple hours (be sure that you're home; meat cooks much faster, even on low). The chicken shreds beautifully and I simply pour the remaining ingredients into the pot. Less mess, plus the taste of the chicken juices. This soup smells so good after it's cooked all day. My husband can often smell it when he pulls the car into the garage!! I like the recipe because of its ease. Of course, now my quest is to find ways to cut calories & fat to fit in with my new diet.
Tortilla Soup (makes 6 servings)
4 Chicken breast halves (I've used more and even a rotissere chicken from the store)
1 garlic clove, minced
2 Tbsp. margarine
29 oz of canned chicken broth (I use the 32 oz box of chicken broth and measure it out)
2-14.5 oz cans of diced tomatoes
1 cup salsa, any level of heat (sometimes it's fun to mix 2 different kinds of salsa)
1/2 cup chopped cilantro
1Tbsp. or more ground cumin
8oz. Monterey Jack Cheese, cubed (shredded works too)
Cook & shred chicken. Add minced garlic to the margarine in the slow cooker. Saute. Combine all ingredients except the cheese, sour cream, & chips. Cover and cook the soup on LOW for 8-10 hours. Divide cubed cheese among 6 individual soup bowls. Ladle soup bowls over the cheese. Sprinkle with chips and top each bowl with a dollup of sour cream.