Crock Pot Chicken Tortilla Soup
Makes 6-8 servings
4 chicken breast halves
2 15-oz cans black beans, undrained
2 15-oz cans Mexican stewed tomatoes, or Rotel tomatoes
1 cup salsa (mild, medium or hot, whichever you prefer)
4-oz. can chopped green chilies
14 1/2-oz. can tomato sauce
tortilla chips
2 cups grated cheese
1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on LOW 8 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup. (I shred the chicken.)
4. To serve, put a handful of chips in each individual bowl. Ladle soup over chips. Top with cheese.
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