Ingredients
- 2-3 Chicken Breasts (chopped and cooked)
- 1 can Tomato Sauce
- 1 can Chicken Broth
- 2 cans Rotel (the kind with Lime and Cilantro is best—usually found in Mexican Food aisle)
- 1 cup Salsa (I find that I like fresh salsa with garlic in it—Salsa Lisa is pretty good in this soup too. This ingredient also dictates how spicy your soup is).
- 1/2 cup water
- Shredded Cheese
- Tortilla Chips
- Optional:
- Corn, Black Beans, Jalapenos
Directions
-
Add chicken, tomato sauce, chicken broth, rotel, water and salsa (as well as any optional ingredients) to crock pot and cook on low all day.
-
Sprinkle shredded cheese on top of soup in bowls when serving. Serve with Tortilla Chips.