Tortilla soup from the kitchen of cousin Jen Pearce

Torilla soup {I guess its tortilla not fajita}
4 boneless skinless chicken breasts. Cooked and shreaded
1 clove garlic
2 tsp butter
1 14.5 oz cans of chicken broth
2 cans of chopped stewed tomoatoes 1 c med salsa
1/2 c chopped cilantro {I do tons less, it is to strong for me in this dose}
1 tbsp cumin
8 oz monteray jack cheese cubed
sour cream guacamole and tortilla chips

combine garlic and margarine put into slow cooker on high heat and saute
combine all ingredients execpt cheese sour cream and chips. cover and cook on high 4-6 hours or low hear 8-10 hours. divide cubed cheese and guacamole among 6 individual bowls. ladle soup over cheese and guac. Sprinkle with chips and top each bowl with a bit of sour cream.