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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 8 |
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I tried this recipe out for the first time tonight and my family loved it! Nice and light and very filling. Ingredients:
4 - 6 chicken breast halves (2-3 chicken breasts cut in half) |
2 15 oz. cans black beans un-drained or pinto beans |
2 15 oz. can mexican stewed tomatoes or rotel tomatoes |
1 cup salsa |
14.5 oz. can tomato sauce |
tortilla chips |
shredded cheddar cheese |
sour cream |
Directions:
1. Combine all ingredients, except chips and cheese, in large slow cooker.
2. Cover and cook for 8 hours on low or 4 hours on high.
3. Just before serving, remove chicken and cut/shred into bite size pieces.
4. Stir back into soup.
5. To serve, place a handful of chips into each bowl and ladle soup over chips, top with cheese.
6. Add sour cream when serving.
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