Enchilada Soup

1 clove garlic (crushed and chopped)
1 onion (small dice)
1 can chicken broth
1 pint half and half
2 boneless/skinless chicken breasts (cook and shred- you can buy the whole rotisserie chickens and use that meat it's easier)
1 can crushed tomatoes
1-2 Tbs Cumin
1 can red enchilada sauce
Butter
1 cup cheese
Corn Tortillas

Directions:
Saute garlic and onion in butter until onions are clear transfer into crock pot Add chicken broth enchilada sauce, cumin, chicken, crushed tomatoes. Let simmer. 20 min before you are ready to eat SLOWLY add half and half while stirring. You can thicken it with flour or cornstarch (small amounts- stir). Cut up your tortillas into strips and add into the soup at this point. Garnish with cheese and it's also yummy with a dollop of sour cream! :)