- 2-1/2 to 3 C. cook chicken, shredded or cut up
- 2 cloves garlic, minced
- 2 Tbsp. butter
- 4 C. home-made chicken stock; or store-bought broth
- 2 cans (14-1/2 oz.) diced or stewed tomatoes (whichever variety you prefer)
- 1 C. of your favorite salsa
- 2 tsp. ground cumin
- 2 Tbsp. chopped green chilies
- Shredded Monterey Jack cheese (for topping)
- Tortilla chips (for topping
Melt the butter in a large soup pot or Dutch oven over low heat.
Meanwhile, put into your blender the canned tomatoes, salsa, cumin, and chilies, and puree until everything is combined and smooth.
Add the minced garlic to the melted butter in the pot and cook over low heat for 2 minutes. Next, add the chicken stock and pureed tomato mixture. Turn up the heat and bring to a boil. Then reduce heat and let the soup simmer, uncovered, for 20 - 25 minutes. Taste-test the broth for salt - depending on which brand/kind of tomatoes you used, you may need to add a tsp. of salt. Stir in the cooked chicken and simmer an additional 5 minutes, or until the chicken is heated through.
Serve with shredded cheese and tortilla chips... (Break the chips up into the soup and they become the "noodles"). Serves 8.