Wednesday, January 5, 2011

Chicken Tortilla Soup

2 frozen chicken breasts
2 cans black beans with liquid
2 cans Mexican stewed tomatoes
1 can tomato sauce
1 cup salsa
1/4 cup sliced green chilies
shredded Mexican cheese blend
tortilla chips

1. Place all ingredients in crock pot.
2. Cook on low for 6-8 hours.
3. Just before serving, remove chicken breasts and shred them with a fork. They will literally fall apart. Place back in soup.
4. Sprinkle with cheese and serve with tortilla chips.

Doesn't get much easier than this! I also LOVE that I don't even have to defrost meat to make this meal!

1 comment:

  1. Love, love, love that this couldn't be easier and tastes great too! Although I will admit I may or may not have eaten some of those chips with salsa... DOH!