Tuesday, December 5, 2017

Chicken tortilla soup from Michelle boswell



TORTILLA SOUP

4 lg. chicken breasts, fresh or frozen
1 garlic clove, minced
2 TBSP margarine
3 14 ½ oz. cans chicken broth
2 14 ½ oz cans chopped stewed or regular tomatoes
1 cup salsa (mild, medium, or hot, whichever you prefer)
1 can black beans
1 can creamed corn
1 can corn
1 can tomato paste
2 TBSP  ground cumin
1 TBSP chili powder
2 tsp pepper
2 tsp paprika
Monterey Jack cheese, shredded
sour cream
tortilla chips

Combine all ingredients except cheese, sour cream and chips in crock pot.  Cover and cook on low for 8-10 hours.  Remove and shred chicken after 6 hours and return to crock pot.  Serve with Monterey Jack cheese, shredded; sour cream and tortilla chips.

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