Now that there is some hope of cooler weather, I thought I'd share one of the soups that's a weekly mainstay at our home. You've got to try it and let me know!
I posted this a few years ago and got to thinking all our new farm followers might need to try this.
It's Tortilla Soup from the Fix-It and Forget It Cookbook (Good Publishers) and it's done in your crockpot!
My husband LOVES this soup. Both our daughters make it frequently and everyone they serve it to LOVES it.
4 chicken breast halves (cook, debone and shred chicken)
1 garlic clove - minced
2 Tbsp. butter,
2 14 1/2 oz cans of chicken broth,
2 14 oz cans chopped stewed tomatoes,
1 cup salsa (mild, medium, or hot),
1/2 cup chopped cilantro,
1 Tbsp or more of ground cumin.
Melt the butter and add the minced garlic to it. Combine all the other ingredients in a slow cooker THEN add the sautéed garlic. Cover and cook on low for 8 - 10 hours.
Then shred or cube 8 oz of Monterey jack cheese - put this in your soup bowls. Ladle your soup over the cheese THEN sprinkle tortilla chips on the top and add a dollop of sour cream.
IT'S that easy and very yummy. I always double the recipe. It's great the first day and even better the second. And it freezes well— Enjoy! Let me know how you like it!