Chicken Tortilla Soup – Relief Society Bulletin

By Admin · June 23, 2010 · Leave a comment

Makes 6-8 servings – Ideal slow cooker size of 4-5 quarts

4 chicken breast halves                                   

2- 15 oz. cans black beans

1 c. salsa                                                          

1- 15 oz. cans Mexican stewed tomatoes

4 oz. can chopped green chilies           

14½  oz. can tomato sauce

2 ozs. (about 24 tortilla chips)                        

1 c. cheddar cheese

1.      Combine all ingredients except chips and cheese in large slow cooker.

2.     Cover.  Cook on low 8 hrs.

3.     Just before serving, remove chicken breasts and slice into bite-size pieces.

Stir into soup.

4.     To serve, put a handful of chips into each individual soup bowl.  Ladle soup over chips.  Top with cheese.