4 chicken breast halves
2 15-oz cans black beans, drained
1-2 cups frozen corn
2 15-oz cans Mexican stewed tomatoes
1 cup medium salsa
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional
2 cups grated cheddar cheese
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.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment