Monday, January 7, 2008

Chicken Tortilla Soup

4 chicken breast halves
2 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:

Cara said...

When I don't have "Mexican stewed tomatoes" I just use regular ones and add some taco seasoning to give it more flavor.