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. 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.