Chicken Tortilla Soup


Created by: Becky Harder
Monument, Colorado
Hockey Mom Recommendation: Traci W.
Makes 6-8 servings

Ingredients:
4 chicken breast halves
2 15-oz. cans black beans, undrained
2 15-oz. cans mexican stewed tomatoes or Rotel® tomatoes
1 cup salsa (mild, medium, or hot)
4-oz. can chopped green chilies
14 ½-oz. can tomato sauce
tortilla chips
2 cups grated cheese

Directions:

  1. Combine all ingredients except chips and cheese in large slow cooker.
  2. Cover. Cook on Low 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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