Friday, July 4, 2008
Chicken Tortilla Soup:
4 chicken breasts or 2-3 lbs. of tenders
2 15 oz. cans black beans, undrained (you can substitute 1 can of white beans if you want)
2 15 oz. cans of Mexican stewed tomatoes or Spicy Rotel tomatoes
1 C. salsa
4 oz. can mild chopped green chilies
14 oz. can tomato sauce
Combine all ingredients except chips, cheese and sour cream and cook on low in crock pot for 8 hours.
Top with chips, cheese and sour cream. ENJOY!!!