4 chicken breast halves2 15 oz cans black beans (undrained)
2 15 oz cans Mexican stewed tomatoes
1 c. salsa
4 oz can chopped green chilies
14 ½ oz can tomato sauce
Combine all ingredients in crock pot. Cover and cook on low 8 hours. Just before serving remove chicken and shred or slice into bit sized pieces. Stir into soup.
Serve with chips and cheese.
*This recipe makes a lot, making ½ of the recipe works well too.
1 comment:
When I don't have "Mexican stewed tomatoes" I just use regular ones and add some taco seasoning to give it more flavor.
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