Monday, December 14, 2009

Chicken Tortilla Soup

This is a simple recipe that I received from my friend Dolly King. It's one of those dishes that I make often and don't know what I would do without the recipe. I love the fact that you can throw it in the crock pot and go, too. It's really delicious and my children love it. I've made it countless times using a rotisserie chicken and skipping the crock pot altogether...just making it on the stovetop. It's still good...but it is really much better done in the crock pot. With the cold weather we've been having, it is the perfect feel-good comfort food. Simple & yummy. Enjoy!

Chicken Tortilla Soup recipe

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

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.

1 comment:

Girlfrog said...

I just wanted to leave a note that I tried this soup tonight and it was a hit with everyone. Thank you!