Chicken Tortilla Soup
CATEGORIES
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
DIRECTIONS
  1. 1. Combine all ingredients except chips, cheese and avacado in large slow cooker.
  2. 2. Cover and cook on low for 8 hours.
  3. 3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.
  4. 4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese and cubed avocado pieces.