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
- 1 4-oz. can chopped green chillies
- 1 14.5-oz. can tomato sauce
- tortilla chips
- 2 cups grated cheese
- Combine all ingredients except chips & cheese in large slow cooker.
- Cover. Cook on Low 8 hours.
- Just before serving, remove chicken breasts & slice into bite-sized pieces. Stir into soup.
- To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.
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