1 bag frozen boneless chicken breasts (about 5 breast to a bag)
1 garlic clove, minced or several Tbsp. minced garlic
2 Tbsp. margarine
2 (14 1/2 oz.) cans chicken broth
2 (14 1/2 oz.) cans chopped stewed tomatoes
1 c. salsa (mild, medium or hot; your choice)
1/2 c. chopped fresh cilantro
1 Tbsp. or more ground cumin
8 oz. Monterey Jack cheese, cubed or shredded
2 large carrots, chopped
1 medium onion, chopped in large pieces
2 large celery stalks, chopped
Cook and cut chicken breast into 1-inch (more or less) cubes. Add
minced garlic to margarine in a crock-pot. Saute the garlic.
Combine all ingredients (except cheese, sour cream, tortilla chips)
in crock-pot. Cover, cook on low 8 to 10 hours. Divide cube cheese
among 6 individual soup bowls or use a handful of shredded cheese.
Ladle soup over cheese in each bowl. Sprinkle with chips and top
each bowl with dollop of sour cream.
With this recipe you can add more of each ingredient as desired.
Just remember to also add more chicken broth if you do. This recipe
also does quite well frozen and reheated.
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