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(Saucepan and Slow Cooker)

1/4 c. margarine
1 onion, chopped
2 cloves garlic, minced
1/4 c. flour
4 c. chicken broth
2-3 c. chicken breast, cooked in slow cooker and shredded
1/2 tsp cumin
1 4-oz. can green chiles (optional, but adds a nice flavor)
1 c. shredded cheddar cheese (plus more for serving)
1 8-oz. container light sour cream
tortilla chips

Melt margarine in large pan. Saute onion and garlic until
transparent. Add flour, stirring it in to make a paste, and cook
for 1 minute. Slowly stir in chicken broth, stirring continually
until no lumps remain and all the broth is used.

Stir in chicken, cumin, chiles, and cheese. Cook over low heat
until cheese is melted, about 15 minutes.

Stir in half of sour cream and warm soup through, but do not boil
(boiling curdles the sour cream, which is still okay but looks

Serve in bowls. Top with tortilla chips, sour cream, and cheese.

Slow Cooker Chicken
2-3 chicken breasts (dark or light meat is fine)
1 tsp. cumin

Put chicken in slow cooker, cover fully with water or chicken broth,
add 1 tsp. cumin. Cook 4 hours on High or 6-8 hours on Low for
tender, juicy chicken. Add cooked chicken to recipe above.

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