3 whole chicken breasts (boneless and skinless)
2 minced garlic cloves
½ cup chopped onions
2 T butter or olive oil
1 32 oz can of chicken broth
½ t. cumin
¼ cup fresh cilantro
1-14 ½ oz can of stewed tomatoes
1-14 ½ oz can of Rotel tomatoes
1- 8 oz package of cream cheese
Monterrey Jack cheese
Tortilla chips
Cut chicken into bite size pieces and place in crock pot. In a skillet, sauté garlic and onions until soft, add to chicken. Combine broth, cumin, cilantro, tomatoes and cook on high for approx 3 hours or until chicken is done. About 1 hour before serving, cut up the cream cheese and add to the soup; stir to melt.
Garnish with crushed tortilla chips and shredded Monterrey Jack cheese.
To cut cooking time by 2 hours, you can boil whole chicken breasts first, cut up and then follow the rest of the directions.
Note from Gail: I made about 1 ½ batches for 6 people. I wasn’t too exact on the measurements and added quite a bit more garlic, onion, cumin and cilantro. Cilantro is key- don’t skip it. I also threw in a tablespoon or two of lemon juice to give it more zip. While I made this in the crock pot, I think it would work fine to simmer on low on the stove to speed things up.
2 minced garlic cloves
½ cup chopped onions
2 T butter or olive oil
1 32 oz can of chicken broth
½ t. cumin
¼ cup fresh cilantro
1-14 ½ oz can of stewed tomatoes
1-14 ½ oz can of Rotel tomatoes
1- 8 oz package of cream cheese
Monterrey Jack cheese
Tortilla chips
Cut chicken into bite size pieces and place in crock pot. In a skillet, sauté garlic and onions until soft, add to chicken. Combine broth, cumin, cilantro, tomatoes and cook on high for approx 3 hours or until chicken is done. About 1 hour before serving, cut up the cream cheese and add to the soup; stir to melt.
Garnish with crushed tortilla chips and shredded Monterrey Jack cheese.
To cut cooking time by 2 hours, you can boil whole chicken breasts first, cut up and then follow the rest of the directions.
Note from Gail: I made about 1 ½ batches for 6 people. I wasn’t too exact on the measurements and added quite a bit more garlic, onion, cumin and cilantro. Cilantro is key- don’t skip it. I also threw in a tablespoon or two of lemon juice to give it more zip. While I made this in the crock pot, I think it would work fine to simmer on low on the stove to speed things up.
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