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Ingredients
- 4 chicken breasts
- 2 (15-oz.) cans black beans, undrained
- 2 (15-oz.) cans Mexican stewed tomatoes or Rotel tomatoes
- 1 cup salsa (milk, medium, or hot - your preference)
- 1 (4-oz.) can chopped green chiles
- 1 (14 1/2 oz.) can tomato sauce
- Tortilla Chips
- 2 cups grated cheese
Details
Servings 6
Preparation
Step 1
1. Combine all ingredients except chips and cheese in a large slow cooker.
2. Cover. Cook on Low for 8 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.
4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.
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