I wanted something different to do with chicken this morning. I looked in my trusty "Fix It & Forget It Cookbook" and found several tortilla soup recipes. I started with their concept and put a Donna spin on it! It is a Keeper! Everyone liked it!
Donna's Mexican Chicken Soup (for the crockpot)
4-5 chicken breasts cooked, cooled, and cut up
1/2 teaspoon garlic
2 tablespoons butter
1 cup salsa (we used mild)
45-50 chicken stock
3 can Rotel tomatoes (we used mild)
Put the garlic and butter in the crockpot, turn it on low and let it start cooking. Then add the rest of the ing. Set the temp to Low and cook for 8 hours.
Top with crispy tortilla strips and cheddar cheese...enjoy.
For the crispy tortilla strips, you cut flour tortillas into thin strips and place them on a greased cookie sheet. After the sheet is full, spray the strips lightly with cooking spray & put in a oven set to 375 degrees for 5-8 minutes. They will get lightly brown.
This is yummy...and oh so easy. The recipe probably serves 8.
Greg thought it would be good with oyster crackers also. Or you could use the little crumbles at the bottom of your chip bags, just something to add a little crunch.
I found the cool bowls at the Dollar Tree. We got 8 and they are perfect to serve soup in!