Becky and I are going to start showing you a delicious recipes again. Don’t get too excited, we are not master chefs. But these are recipes we know and like. This week: Crockpot Tortilla Soup!
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I am not the greatest cook in the world. I love to bake, but cooking is not my thing. (It’s a good thing my husband is phenomenal in the kitchen.) That being said, I love my crockpot! I can just throw a bunch of stuff in and still look like I know how to cook.
4 boneless, skinless chicken breasts (cooked and shredded)
1/2 teaspoon minced garlic
2 cans (14 oz.) chicken broth
2 cans (14 oz.) stewed tomatoes with liquid
1 cup medium salsa
2 tablespoons dried cilantro
1 tablespoon ground cumin
3-4 flour or corn tortillas (cut into 1/2 inch strips)
Combine all ingredients except tortilla strips and cheese in greased 4 1/2 to 6 quart slow cooker. Cover and cook on high heat for 4-6 hours or on low heat for 8-10 hours. Ladle hot soup into individual serving bowls over strips of tortilla and grated Monterey Jack or cheddar cheese.
Makes 6-8 servings.