Chicken Tortilla Soup

Rachel Bjorkman

4 chicken breast halves
1 garlic clove, minced
2 Tbsp. margarine
2 14 1/2 oz cans chicken broth
2 14 1/2 oz cans chopped stewed tomatoes
1 cup salsa
1/2 cup cilantro
1 Tbsp. or more ground cumin
8 oz monterey jack cheese
sour cream
tortilla chips

1. cook, debone and shred chicken
2. saute garlic and minced garlic in crock pot
3. combine all ingredients except cheese, sour cream, and chips
4. cover. cook on low 8-10 hours
5. sprinkle with cheese, chips, and sour cream

This is basically a recipe from "Fix it and Forget It" other than a few minor changes. I don't shred the chicken, I just chop it into little pieces. I don't use salsa, and I pretty much double all spices (cumin, garlic, cilantro, and sometimes even add an extra chicken bouillon cube. Salty means yummy!)