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Crock Pot Chicken Tortilla Soup
Ingredients
- 4 uncooked boneless, skinless chicken breast halves
- 2 15-oz cans black beans, undrained
- 2 15-oz cans low-sodium Mexican stewed tomatoes, or Rotel tomatoes
- 1 Cup low-sodium salsa ( mild, medium or hot, whichever you prefer
- 4 oz can chopped green chilies, untrained
- 14.5 oz can low-sodium tomato sauce
- Baked tortilla chips
- 2 cups grated fat-free cheese
- Combine all ingredients except chips and cheese in low slow cooker
- Cover and cook on low for 8 hours
- Just before serving, remove chickenbreasts and shred into bite-sized pieces. Stir into sound.
- To serve, put a handful of chips in each individual bowl. Ladle soup over chips.
- Top with cheese
Directions
Directions aren't available for this recipe.
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