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Chicken Tortilla Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3-4 Chicken breast halves
1 15 oz can black beans, undrained
2 15 oz cans Mexican stewed tomatoes or Rotel tomatoes
1 Cup salsa
1 4 oz can chopped green chilies
1 14 oz can tomato sauce
Tortilla chips
2 cups grated cheese
1 Avocado


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


2. Cover and 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 and cubed avocado pieces.


Pairs Well With


Notes

A dash of local for every season
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