SLOW COOKER KING RANCH CHICKEN SOUP

SLOW COOKER KING RANCH CHICKEN SOUP 1 cup butter 8 cloves garlic, minced 1 cup flour 8 cups chicken broth 8 teaspoons chili powder 2 tablespoons cumin 2 tablespoons garlic powder 2 teaspoons salt 1 teaspoon pepper 3 pounds boneless, skinless chicken breasts 2 10-ounce cans diced tomatoes with green chilies 4 cups shredded sharp cheddar cheese tortilla chips, cilantro, jalapeno and plain yogurt or sour cream, to garnish In a six quart slow cooker, melt butter. Add garlic and stir until fragrant. Stir in flour and whisk continuously until smooth. Slowly stir in chicken broth until combined. Add chili powder, cumin, garlic powder, salt and pepper and stir to combine. Add chicken breasts and top with diced tomatoes. Cook on LOW 4-6 hours or until chicken is cooked through. Remove chicken and dice. Return to slow cooker and stir in cheddar cheese. Allow to thoroughly combine and warm through. Serve soup in bowls garnished with tortilla chips, chopped chilantro, jalapeno slices and plain yogurt. NOTES If your slow cooker does not have the ability to saute, you'll want to complete the first four steps of the recipe in a saucepan on your stove top and then add it to your slow cooker.