{ Tex Mex Slow Cooker Soup }

I've been checking out a different cook book from the library each time I go and boy have I been finding some delicious recipes. This is my latest concoction based off a recipe from a slowcooker book. It was easy to substitute and like all good slow cooker recipes you just toss in the ingredients and leave it, unless you feel like giving it a good stir occasionally. Oh and slow cooking always makes your house smell delicious all day!


Ingredients:

1 onion (I didn't have an onion for once in my life so I just used onion powder and liked just as much.)
2 chicken breasts (Cubed and cooked or slow cooked then shredded. BTW the soup would be equally good without any chicken.)
16 oz of salsa (I didn't have this much salsa so I put what I had in and added some leftover tomato paste that I had in the fridge.)
1 heaping spoonful of minced garlic (I don't measure out cloves thanks to my Cost Co can of minced garlic.I'm under the impression that the more garlic the better in pretty much any recipe.)
8 oz Velveeta cubed  or 1 C cheddar
3 or 4 shredded potatoes or a bag of hash browns
1 can of chicken broth
1 package country gravy mix
2 C milk
Tortilla chips
Cilantro

Directions
Stir up gravy mix with 2 cups milk in a separate bowl. Combine the mixture, with everything else, in the slow cooker except the Velveeta, tortilla chips and cilantro. Cook on low for 4 hours if the chicken is already cooked. If not just cook longer 8-10 hours and make sure the chicken is no longer pink and the potatoes are cooked. Add the Velveeta in about 3/4 of the way through just so it can melt. Serve warm with tortilla chips, and cilantro. Enjoy!