TORTILLA SOUP
4 lg. chicken breasts, fresh or frozen
1 garlic clove, minced
2 TBSP margarine
3 14 ½ oz. cans chicken broth
2 14 ½ oz cans chopped stewed or regular tomatoes
1 cup salsa (mild, medium, or hot, whichever you prefer)
1 can black beans
1 can creamed corn
1 can corn
1 can tomato paste
2 TBSP ground cumin
1 TBSP chili powder
2 tsp pepper
2 tsp paprika
Monterey Jack cheese, shredded
sour cream
tortilla chips
Combine all ingredients except cheese, sour cream and chips in crock pot. Cover and cook on low for 8-10 hours. Remove and shred chicken after 6 hours and return to crock pot. Serve with Monterey Jack cheese, shredded; sour cream and tortilla chips.
