May 25, 2008

Chicken Tortilla Soup

4 chicken breast halves
2 15 oz. cans black beans, undrained
2 15 oz. cans mexican stewed tomatoes
1 cup salsa
1 4oz. can chopped green chilies
1 14 oz. can tomato sauce
tortilla chips
grated cheese

Combine all ingredients except chips and cheese in crockpot and cover. Cook on Low 8 hours. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

Ladle soup into bowls; top with chips and cheese.

From Kelli Arnesen Baker