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Prep Time: 20 Minutes Cook Time: 520 Minutes |
Ready In: 540 Minutes Servings: 12 |
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I normally don't like tortilla soup, but this one is easy and delicious, even my finicky husband loves it! Ingredients:
4 boneless skinless chicken breasts (approximately 1-1.5 lbs. frozen) |
3 (14 ounce) cans mexican-style stewed tomatoes |
2 (15 ounce) cans black beans (washed and drained) |
1 (15 ounce) can corn |
1 (7 ounce) can green chilies, mild |
2 cups salsa (any kind you like, but mango tastes the best) |
3 -8 ounces tomato sauce |
tortilla chips |
mexican blend cheese |
sour cream (optional) |
Directions:
1. 1. Put all ingredients except chips and cheese and sour cream in crock pot.
2. 2. Cook for 9 hours.
3. 3. Take chicken out and shred, then put back in crock pot.
4. 4. Sprinkle with chips and cheese.
5. 5. Add a dollop of sour cream (optional).
6. 6. ENJOY!
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