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Chicken Tortilla Soup

chef.tim.lee's picture
Ingredients
  Chicken breast 4
  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
Directions

MAKING
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.

SERVING
4. To serve, top with cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Party, Healthy
Servings: 
4

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