Tortilla Soup Recipe

by Lylah Ledner February 05, 2019

Tortilla Soup Recipe

This soup is so good for cool nights in the garden alfresco style! It's very easy to put together, great as left overs and it’s been served frequently in my home for many years.

4 chicken breast halves (cook, debone & 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. Do try it and let me know how you like it. 

Also, shipping on all caramel orders (for now) is a flat rate of $5 and HERE are all the shops that carry our caramels.

Lylah Ledner
Lylah Ledner


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