Categories: Crockpot

Ingredients

• 4 chicken breast halves (I’ve used 3 big ones and had it turn out great)
• 2 15-oz cans black beans, drained
• 2 15-oz cans Mexican stewed tomatoes
• 1 cup MEDIUM salsa (not mild)
• 1 4-oz can chopped green chilies
• 1 14 1/2-oz can tomato sauce
• Tortilla chips, not optional
• 2 cups grated cheddar cheese (I prefer sharp)

Directions

1. Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

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