Submitted by Jane Metler on 2009-01-05
½ chopped onion
½ tsp minced garlic
4 T chopped cilantro
1 quart chicken broth
1 small can tomato sauce
½ package taco seasoning
1 can Mexican-style stewed tomatoes
1 T. Worchestershire sauce
2 boneless chicken breasts
24 baked tortilla chips (chips are placed in the crock pot, they thicken the soup)
Place all ingredients into crock pot. Cook on low all day. Shred chicken before serving.
May garnish with avocado, sour cream and tortilla chips.
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