Easy Tortilla Soup - Crock Pot
By á-46413
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Ingredients
- 2 cans (15oz.) black beans, undrained
- 2 cans (15oz.) Mexican stewed tomatoes
- 1 cup salsa (mild, medium or hot to taste)
- 1 can (4oz.) chopped green chilies
- 1 can corn
- 1 can olives, drained
- 1 can (14-1/2oz.) tomato sauce
- 1 cup tortilla chips, crumbled
- Whole tortilla chips
- 2 cups grated cheese
- 4 chicken breast halves - or use 3 frozen chicken breasts
Details
Preparation
Step 1
Combine all ingredients (except chips and cheese) in a large slow cooker. Make sure that the chicken breasts are covered with the stewed tomatoes for maximum flavor results. Cover and cook on low for 8 hours.
Just before serving, remove chicken breasts and slice into bite-sized pieces.
Stir the chicken back into the soup. Stir in crumbled tortilla chips.
To serve, put a handful of whole tortilla chips in each soup bowl.
Ladle soup over the chips and top with cheese.
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