Crock Pot Tortilla Soup
1 clove garlic, minced
3 cups cooked and shredded chicken
4 cups chicken broth
2 cans petite diced tomatoes, undrained
1 cup salsa
1/2 cup chopped fresh cilantro
1 Tbsp ground cumin
Cubed Monterrey Jack cheese
Add all ingredients to Crock pot except toppings. Cover and cook on low for 8 hours. When serving, place desired amount of cheese in bottom of bowl and ladle soup on top. Sprinkle with tortilla chips and add sour cream if desired.
I have also added corn and rice with great success. You could even add beans if you like them.
I am linking this recipe to Crock Pot Wednesdays which is hosted by Dining With Debbie. This is my first time joining this carnival.I am also linking up to Made by you Mondays hosted by Skip to My Lou- they are sharing their best soup recipes. Check them out!