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Slow-Cooker Tortilla Soup

4 boneless, skinless chicken breasts, cooked and shredded
1/2 tsp minced garlic
2 cans (14 oz each) chicken broth
2 cans (14 oz each) stewed tomatoes, chopped
1 cup medium salsa
2 Tbsp dried cilantro
1 Tbsp ground cumin
3-4 flour or corn tortillas, cut into 1/2-inch strips
cheese, grated

Combine all ingredients except tortillas and cheese in greased 4 1/2- to 6-quart slow cooker. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours. Ladle hot soup into individual serving bowls over strips of flour torilla and grated Montery Jack or cheddar cheese. Makes 6-8 servings.

101 Things to do with a Slow Cooker