24 January, 2013


Picture compliments of Google.
Recipe is my own.
Chicken Tortilla Soup
4 boneless, skinless chicken breasts
2 cans RoTel--I used mild
4-oz. can chopped green chiles
2 - 15 oz. cans black beans 
1 c. frozen corn ( optional )
15 oz. can tomato sauce
1 c. chunky salsa ( mild, medium or hot, your choice )
tortilla chips
Garnish: shredded Cheddar cheese
Fresh cilantro 
Sour cream

    Place chicken in a slow cooker. In a bowl, mix undrained tomatoes, chiles and beans         ( corn, if using ). Stir in sauce and salsa; spoon over chicken. Cover and cook on low setting for 8 hours.  Add water( or chicken broth/tomato juice ) if necessary. Just before serving, remove chicken and cut into bite-sized pieces; stir back into mixture in slow cooker. To serve, line soup bowls with tortilla ships. Ladle soup over chips and top with cheese.   Serve 6 to 8.