Thanks to Mel at Larson Lingo I'm actually doing a blog post today. Head over there to check out her Crock-tober action.
One of my favorite Crock Pot soups is Tortilla Soup. There are lots of versions of this out there. And I've tried many of them. But I keep going back to this one:
Ingredients:
4 chicken breast halves
1 garlic clove, minced
2 Tbsp butter
2 14.5 oz cans chicken broth
1 14.5 oz cans chopped stewed tomatoes
1 cup salsa
1/2 cup chopped cilantro
1 Tbsp or more ground cumin
8 oz. Monterey Jack cheese,shredded or cubed
sour cream
tortilla chips
Cook, debone and shred chicken. Add minced garlic to butter in slow cooker. Combine all ingredients except cheese, sour cream and chips.
Cover. Cook on low 8-10 hours. Divide cheese among bowls. Ladle soup over cheese. Sprinkle with chips and top each bowl with some sour cream. Bake lots of corn bread muffins and now you have the best wintery dinner ever.
PS This recipe comes from the Fix-it and Forget-it Cookbook: Feasting with your Slow Cooker (page 48). It's my Crock Pot Bible.
Subscribe to:
Post Comments (Atom)
3 comments:
I love this soup! Best ever!! Thanks for the recipe :)
Thanks for linking up! The soup sounds so good! And, I forgot I have the same cookbook...I just haven't upacked it from when we moved! Now I need to find it in a box in the garage!
yummy! my favorite "genre" of soup ;)
Post a Comment