Chicken Tortilla Soup (Crockpot)
Ingredients:
4 chicken breast halves
2 15-oz. cans of black beans, undrained
2 15-oz. cans Mexican stewed tomatoes or Ro-tel tomoatoes
1 cup salsa (mild, medium or hot to taste)
1 4-oz. can tomato sauce - or - 1 10.5 oz. can of tomato soup + 2 Tbl water
1 bag of tortilla chips
Grated cheddar cheese and sour cream for toppings
4 chicken breast halves
2 15-oz. cans of black beans, undrained
2 15-oz. cans Mexican stewed tomatoes or Ro-tel tomoatoes
1 cup salsa (mild, medium or hot to taste)
1 4-oz. can tomato sauce - or - 1 10.5 oz. can of tomato soup + 2 Tbl water
1 bag of tortilla chips
Grated cheddar cheese and sour cream for toppings
Directions:
Put all ingredients except chips, sour cream and cheese in a crockpot and cook, covered, on low setting for 8 hours. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup. Serve with Chips, cheese and sour cream.