Chicken Tortilla SoupJuly 13, 2008 | Email This Post Print This Post Post a Comment
4 bonelss chicken breasts, cut into bite size pieces
2 (15 ounce) cans black beans, undrained
2 (15 ounce) cans Mexican stewed tomatoes, or Rotel tomatoes
1 cup salsa (mild, medium or hot)
4 ounce can chopped green chilies
14 1/2 ounce can tomato sauce
2 cups grated cheese
Combine all ingredients except chips and cheese in large slow cooker.
Cover and cook on LOW 8 hours.
Before serving, top with a handful of chips and cheese to each individual soup bowl.