- 1
Ingredients
- 3 to 4 boneless, skinless chicken breasts
- 2 cans black beans, undrained
- 2 cans Mexican stewed tomatoes, undrained
- 1 4 oz can diced green chiles
- 1 can tomato sauce
- 1 cup salsa (any kind, just pick your favorite as this will give your soup the main flavoring)
- Tortilla Chips
- Shredded Cheese
- Sour Cream
Preparation
Step 1
This recipe is so simple – you literally dump all the ingredients in & stir everything together. Cook it on low for 6-8 hours or high for 4 hours. Stir it every hour or so (if you’re home).
About 30 minutes before it’s ready to serve, take the chicken out & shred it with a fork. Then put it back in the crockpot & stir everything together once again.
Once the soup is cooked & you’re ready to eat, we serve it with tortilla chips, sour cream & shredded cheese for toppings. I’ve seen people who put the tortilla chips at the bottom of the bowl and then dump the soup over it & add the toppings on top. We like to put the tortilla chips around the side, so they still stay fairly crunchy & then put our favorite toppings on top.
Mix all the ingredients in crockpot.
Return to crockpot and stir it all up.
When serving, crumble tortilla chips in bottom of each bowl and pour soup on top or place tortilla chips around the sides.