Chicken Tortilla Soup
|Canned black beans||30 Ounce, undrained (Two 15 Ounce Cans)|
|Canned tomatoes/Mexican stewed tomatoes||30 Ounce (Two 15 Ounce Cans)|
|Rotel tomatoes salsa||1 Cup (16 tbs) (Mild, Medium, Or Hot, Whichever You Prefer)|
|Canned green chilies||4 Ounce, chopped|
|Canned tomato sauce||14 1⁄2 Ounce (1 can)|
|Tortilla chips||1 Cup (16 tbs)|
|Cheese||2 Cup (32 tbs), grated|
1. In a large slow cooker combine all ingredients except chips and cheese and cook with cover on Low for 8 hours.
2. Just before serving, remove chicken breasts, slice into bite-sized pieces and stir into soup.
3. Place a handful of chips in each individual soup bowl and ladle soup over chips.
4. To serve, top with cheese.