This crockpot recipe is compliments of my cousin who shared it with me. It couldn't be more simple and yields a lot of soup. Maybe you'd like to try it.
Chicken Tortilla Soup
2 cans black beans (14.5 ounce size)
2 cans stewed tomatoes, Mexican or chili style (14.5 ounce size)
1 can tomato juice (46 ounce size)
1 can green chiles (4.5 ounce size)
1 cup salsa
4 boneless, skinless chicken breasts (uncooked)
1 can corn
Put all ingredients in your crockpot (it will be full) and cook 6-8 hours on low. Lift out chicken breasts, shred and return to soup. Serve with tortilla chips, sour cream and shredded cheese.
(I like lots of sour cream and cheese in mine! 🙂
Do you recognize the chips from Wednesday's post?)
Enjoy!