Chicken Tortilla Soup (Slow Cooker)

Fix-It and Forget-It Cookbook. Feasting with your slow-cooker.
Picture courtesy of Michele Boatright

4 chicken breast halves
2 (15 oz) cans black beans, undrained
2 (15 oz) cans Mexican stewed tomatoes or Rotel tomatoes
1 cup salsa (mild, medium or hot, whichever you prefer)
4-oz can chopped green chilies
14 1/2 oz can tomato sauce

Tortilla chips
2 cups grated cheese

Combine all the ingredients except cheese and chips in a large slow-cooker.

Cover. Cook on Low 8 hours.

Just before serving, remove chicken breasts and slice into bite-sized pieces or shred. Stir into soup.

To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Makes 6-8 servings

                                                                                           Becky Harder
                                                                                           Monument, CO