Slow Cooker Chicken Tortilla Soup

• 4 chicken breast halves
• 1 garlic clove, minced
• 2 tablespoons butter
• 2 (14 1/2 ounce) cans chicken broth
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 cup salsa (mild, medium or hot, whichever you prefer)
• 1/2 cup chopped fresh cilantro
• 1 tablespoon ground cumin (or more if you like)
• Toppings
• 8 ounces monterey jack cheese, cubed
• sour cream
• tortilla chips

1. Cook, debone and shred chicken.
2. Add minced garlic to butter in slow cooker. Saute.
3. Combine all ingredients except cheese, sour cream and chips.
4. Cover. Cook on low for 8 hours.
5. Divide cubed cheese among 6 individual bowls.
6. Ladle soup over cheese.
7. Sprinkle with chips.
8. Top each bowl with a dollop of sour cream.

chicken, garlic, butter, chicken broth, tomatoes, salsa, fresh cilantro, ground cumin, toppings, cheese, sour cream, tortilla chips

Taken from www.food.com/recipe/slow-cooker-chicken-tortilla-soup-317007 (may not work)