Crockpot chicken tortilla soup

(from goodwater1’s recipe box)

Source: thesisterscafe.com

Prep time: 5 minutes
Cook time: 480 minutes
Serves 8 people

Categories: Crockpot

Ingredients

  • 4 chicken breast halves (I’ve used 3 big ones and had it turn out great)
  • 2 15-oz cans black beans, drained
  • 2 15-oz cans Mexican stewed tomatoes
  • 1 cup MEDIUM salsa (not mild)
  • 1 4-oz can chopped green chilies
  • 1 14 1/2-oz can tomato sauce
  • Tortilla chips, not optional
  • 2 cups grated cheddar cheese (I prefer sharp)

Directions

  1. Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

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