Slow Cooker Chicken Tortilla Soup
I'm not one to use the Crock Pot often however, I think this recipe given to me by my dear friend, Jill is out of this world and so easy - especially on days when I'm juggling too much.
Side note: I don't typically like cooking with ingredients from cans, however, this recipe is so good and so easy, that when in a bind, it's the best thing ever.
Chicken Tortilla Soup Recipe (Compliments of Jill Pasqualoni)
4 chicken breast halves(boneless, skinless)
Two 15oz. cans black beans, undrained
Two 15oz. cans Mexican stewed tomatoes, or Rotel
1 cup salsa
One 4oz. can chopped green chilies
One 4oz. can tomato sauce
Combine all ingredients above in a slow cooker. Cover. Cook on low for 8 hours
Just before serving remove chicken & slice into bite size pieces. Stir back in soup.
Shredded cheese of your choice
Serve in big bowls. Put as much cheese on top of each serving as you like. My kids love to eat with the Scoop Tortilla Chips. Some people prefer to put chips on bottom of bowl then soup with cheese on top. We are more of a crunchy chip family.
Mama K’s favorite combination: I love to put chunks of avocado on the bottom of the bowl, crushed tortilla chips, soup, cheese and sour cream. Not a super calorie conscious combination, but oh so delicious.
If you can open the cans, you can make this dish!! Just don't cut yourself.
Note: You can add in additional ingredients or remove some - just that simple and easy.
Let me know what you think or if you have any variations you like to use in the comments below!