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.
