Slow Cooker Chicken Tortilla Soup - cooking recipe

Ingredients

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

Preparation

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