Chicken Tortilla Soup

By learen

Ingredients

• 4 each chicken breasts
• 2 cans 15 oz black beans, undrained
• 2 cans 15 oz Mexican stewed tomatoes or Rotel
• 1 cup salsa(your preferred temperature)
• 1 can 4 oz chopped green chilies
• 1 can 14oz tomato sauce
• tortilla chips
• grated cheese

Preparation

Step 1

COMBINE all ingredients except chips and cheese in large slow cooker.

COVER and cook on low for 8 hours.

JUST before serving, remove chicken breasts and cut into bite size pieces. Stir back into soup.

TO serve, put a handful of chips in each individual soup bowl. Ladle soup over chips and top with cheese.