From the kitchen of Alisa Chytraus.
3-4 chicken breasts
2 cans Mexican style diced tomatoes
2 cans chicken broth
1 can coconut milk
1 T. cumin
1 clove garlic
Cilantro chopped
1 cup salsa
1 can diced chilies
Add all ingredients to crock pot or simmering on the stove top. Once chicken is done shred it & add back to soup.
For a green version substitute 2 cans enchilada sauce for tomatoes & salsa verde instead of tomato salsa.
Top with tortilla strips or crushed chips, lime, cheese, cilantro, sour cream, etc.
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