4 chicken breast halves
1 clove garlic, minced (about 1/2 t.)
2 T. minced onion
2 T. butter
30 oz. chicken broth
2 14 1/2 oz cans chopped stewed tomatoes
1 c. of your favorite salsa
1/2 c. cilantro
1 T. ground cumin
8 oz Monterrey jack, shredded
Toppings (optional): Sour cream, sharp cheddar, tortilla chips, jalapenos
Boil Chicken in a large stock pot with about 10 c. water. Season to taste (salt, pepper, basil, onions, garlic). Save broth. Cube chicken. In another small pan, melt butter. Saute minced garlic and onion. In a crock pot on low, mix together broth, tomatoes, sauteed garlic and onion, cubed chicken, salsa, cilantro, and cumin. Cook on low for about 6 hours. Divide cheese on the bottom of 6 bowls, layer tortilla chips, soup, extra cheddar, sour cream, and jalapenos (if you’d like). So very good and hearty!
Grocery List:
bag of frozen, boneless, skinless chicken breasts
clove of garlic
medium onion
butter
2 large cans stewed tomatoes
1 jar of your favorite salsa or this homemade hot sauce
cilantro
cumin
Monterrey jack cheese
Optional toppings (jalapenos, sour cream, cheddar, and tostados)
Approximate cost: $8.80 (more if you make the salsa homemade or add optional toppings)