Tortilla Soup

In the north cold weather has returned and with it’s return comes another favorite kind of meals for me – soup!  I love not only the warm feeling in my belly, but the ease at which most soups are made.  Tortilla soup can be made on the stove top, or you can put it in your crock pot in the morning and dinner will be waiting for you when you come home!

I serve this with corn chips and sometimes, just make them myself.  I’ll share how I do it below.

Tortilla Soup

• 4 chicken breast, cooked and chopped
• 1 garlic clove, minced
• 2 Tbsp. margarine
• 2 {14.5 oz} cans chopped tomatoes
• 2 {14.5 oz} cans chicken broth
• 1 cup salsa {mild, medium or hot}
• 1/2 cup chopped cilantro
• 1 Tbsp, or more, ground cumin
• 8 oz Monterey Jack cheese, shredded
• sour cream
• tortilla chips

Combine all ingredients except cheese, sour cream and chips.

If cooking on the stove, bring to low boil then cook on low for about an hour.

If cooking in the crock pot, cook on low for 8-10 hours.

Serve with cheese on top and sour cream if you like it {my husband does not}.

Homemade Tortilla Chips

• flour or corn tortillas
• spray oil

Cut tortillas into eights.  Lay on cookie sheet in a single layer.  Spray with oil.  You can also salt them at this point if you would like.  Cook at 350 for about 10 minutes, until they are crisp and starting to brown.  Watch them closely so they don’t overcook!