Sunday, November 9, 2008

Chicken Tortilla Soup

4 Uncooked, boneless, skinless chicken breasts
2 15oz. cans black beans, undrained
1 15 oz. can diced tomatos
1 15 oz. can Rotel
1 c. salsa
2 8 oz. cans tomato sauce
2 cans cheddar cheese soup

Extras: tortilla chips, shredded cheese, sour cream, or cilantro

1. Combine all ingredients (except extras) in a large crock pot.
2. Cover, cook on low for 8 hours.
3. Just before serving, remove chicken and slice or shed into bite sized pieces, add back to soup.
4. To serve, put a handful of chips in individual soup bowls. Ladle soup over chips. Top with cheese and or sour cream.

From This could easily be cut in half for two. My crockpot (a medium/large size) was full to the brim once all ingredients were added.

1 comment:

Keetha said...

Oh my goh - I made your ginger molasses cookies Sunday and they were so good! I'm going to do a post about them soon - hopefully this week. Thanks again for sharing that recipe. It's the bomb!