Sorry to take so long on posting the recipe. Our server has been very slooooooow lately. I haven't spent a lot of time on the computer since we got back to full hook-ups. I have almost finished 4 tops for Project Linus. WooHoo! My sewing machine is smokin' from all the quilting. I will post some pictures as soon as I have the binding done.
2 to 3 boneless Chicken Breasts
4 garlic cloves, minced
1- 32 oz organic low sodium chicken broth (depending on size of crockpot and the amount of ingredients, you might not use all of the broth. I like a lot of broth in my soups)
2- 14 ½ oz cans roasted tomatoes with garlic OR with green chili
1 cup of your favorite salsa
1 cup of fresh chopped cilantro
2 tbsp ground cumin
Toppers: shredded Monterey Jack, tortilla chips, sour cream, salsa
Brown 2 minced garlic cloves and chicken breasts in olive oil covered frying pan. Turn frequently. Shred chicken with fork.
In the meantime, heat crockpot to sauté 2 garlic cloves in olive oil.
Combine all ingredients.
Cover. Cook on Low 8-10 hours.
Serve soup with toppers on the side.