Tortilla Soup

4-6 ck. breasts
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 (mild, medium, hot...whichever you prefer)
1/2 cup chopped cilantro
1 TBSP ground cumin

Toppings:
Monterey Jack Cheese
Sour Cream
Tortilla Chips

1. Cook Chicken (I just cook it in the oven for 30 min on 350)
2. Add all other ingredients into slow cooker along with cooked & cubed, chicken (except for toppings)
3. Cover. Cook in crock pot on high 4-6 hours.
4. Serve and add toppings .
5. Enjoy

Rebecca Fluhman (recipe taken from the book, Fix-It & Forget-It Cookbook.