November 13, 2009

Chicken Tortilla Soup

2-4 chicken breasts (boneless,skinless)
2 – 15 oz. cans black beans, undrained
2 – 14.5 oz. cans stewed tomatoes
2 – 14 oz. cans chicken broth
1 C. salsa (mild, medium, or hot; whatever you prefer)
1 – 4oz. can chopped green chilies

Combine all ingredients in a 5 qt. slow cooker. Cook on Low 4-6 hours. Just before serving, remove chicken and shred with 2 forks. Stir back into soup.

Serve with toppings:
tortilla chips
sour cream
grated Monterey jack cheese
lime wedges

1 comment:

LEX said...