This is a staple in our home in fall and winter. We especially love to use homemade salsa (Mark’s from HEB is a favorite) or this hot sauce recipe from my Chris’ Mom.
Ingredients:
4 chicken breast halves
1 garlic clove, minced
2 T. butter
30 oz. chicken broth
2-14.5 oz. cans stewed tomatoes
1 c. salsa
1/2 c. chopped cilantro (opt.)
1 T. ground cumin
8 oz. Monterrey Jack cheese, shredded
sour cream
tortilla chips (we like Julios!)
Cooking Instructions
Cook, debone and shred chicken. I usually boil it with water covering it and add 3 T. salt 2 t. black pepper, 2 t. dried basil, 2 t. onion powder and 2 t. garlic powder.
In a large stock pot melt the butter on medium heat. Add garlic and saute for 1 minute.
Add shredded chicken, chicken brother, stewed tomatoes, salsa, cilantro and cumin. Cook for 20-30 minutes on medium low.
Serve with shredded cheddar, sour cream and tortilla chips!
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