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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
4 chicken breast halves |
2 can(s) 15 oz. black beans undrained |
2 can(s) 15 oz. mexican stewed tomatoes or rotel tomatoes |
1 cup(s) salsa (mild, medium or hot) |
4 ounce(s) chopped green chilies |
14 1/2 ounce(s) tomato sauce |
2 cup(s) grated cheese |
1 bag(s) tortilla chips |
Directions:
1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. 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.
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