Chicken Tortilla Soup – Claudia Borden

By Admin · June 23, 2010 · Leave a comment

Ingredients:

4                      Chicken breast halves

1 cup                Salsa

4 oz.                 Can chopped green chilies

2 oz.                 About 24 tortilla chips

2 15 oz.                        Cans black beans

2 15 oz .           Cans Mexican stewed tomatoes

14 ½ oz.            Can tomato sauce

1 cup                Cheddar cheese

Directions:

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

2.         Cover. Cook on low 8 hours.

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

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