Tortilla Soup

 

 

 

2 cans chicken

1 cup salsa or tomato sauce (milder)

2 cans (14 oz each) stewed tomatoes,

chopped with liquid

1 Tbsp ground cumin

2 cans chicken broth

1 can coconut milk

1/2 tsp minced garlic

2 Tbsp dried or 1/4 c. fresh Cilantro

optional:  1 can corn

1 can black beans

tortilla chips (or jasmine rice)

Combine ingredients to cilantro in a greased slow cooker.  Cover and cook on high 4-6 hours or low for 8-9 hours.  Add optional ingredients the last hour or half hour of cook time.  Serve hot soup over chips or  rice with shredded cheese and a dollop of sour cream.