Submitted by Sherry Gunn
6 chicken breast halves, uncooked (frozen is fine)
3-10oz. cans of Mexican stewed tomatoes or Rotel tomatoes
3-15oz. cans black beans, undrained
1-16 oz. salsa (you pick your heat)
1-4oz. can chopped green chilies
1-14 1/2oz. can tomato sauce
Tortilla chips
2 cups grated cheese
sour cream
Combine all ingredients, except chips, cheese, and sour cream, in a Crockpot. Cover and cook on low for 8hrs. Just before serving remove chicken breasts and shred and return to soup. Garnish soup with chips, cheese and sour cream as desired.
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