MEXICAN CHICKEN SOUP
Prepared in 15 minutes or less plus 6 hours to simmer.

1 whole roasted chicken (deboned)
1 garlic clove, minced
2 tbs butter
2 (14.5 oz) cans chicken broth
2 (15 oz) cans Mexican stewed tomatoes or Rotel tomatoes
2 (15oz) cans black beans undrained
1 cup salsa (mild or hot)
½ cup cilantro, chopped
1 tsp ground cumin
Monterey Jack cheese
Tortilla chips

Add minced garlic and margarine in slow cooker and sauté.

Combine all Ingredients except cheese and chips. Cover.

Cook on low for 6-8 hours. Divide small amounts of cheese in bowls and ladle soup over cheese-top with tortilla chips. Serves 4-6.