Makes 6 Servings
4 Chicken breast halves
1 garlic clove, minced
2 tbsp butter
2 14½oz cans chicken broth
2 14½oz cans chopped stewed tomatoes
1 cup Salsa (mild, medium or hot, whichever you prefer)
½ cup chopped Cilantro (fresh)
1 tbsp. or more , ground cumin
8oz Monterrey Jack cheese, shredded
Cut chicken into pieces. Add minced garlic to margarine in crock pot and saute. Combine remaining ingredients except cheese, sour cream, and chips. Cover and cook on low 8-10 hours (or high for less time).
Ladle soup into bowls. Sprinkle with cheese, add a dollop of sour cream and tortilla chips.