|
|
|
Soup 1/4 c. margarine 1 onion, chopped 2 cloves garlic, minced 1/4 c. flour 4 c. chicken broth 2-3 c. chicken breast, cooked in slow cooker and shredded 1/2 tsp cumin 1 4-oz. can green chiles (optional, but adds a nice flavor) 1 c. shredded cheddar cheese (plus more for serving) 1 8-oz. container light sour cream tortilla chips Melt margarine in large pan. Saute onion and garlic until transparent. Add flour, stirring it in to make a paste, and cook for 1 minute. Slowly stir in chicken broth, stirring continually until no lumps remain and all the broth is used. Stir in chicken, cumin, chiles, and cheese. Cook over low heat until cheese is melted, about 15 minutes. Stir in half of sour cream and warm soup through, but do not boil (boiling curdles the sour cream, which is still okay but looks funny!). Serve in bowls. Top with tortilla chips, sour cream, and cheese. Slow Cooker Chicken 2-3 chicken breasts (dark or light meat is fine) 1 tsp. cumin Put chicken in slow cooker, cover fully with water or chicken broth, add 1 tsp. cumin. Cook 4 hours on High or 6-8 hours on Low for tender, juicy chicken. Add cooked chicken to recipe above. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |