Chicken tortilla soup from Michelle boswell

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.