* 4 chicken breast halves
* 2 15 oz. cans black beans, undrained
* 2 15 oz. cans Mexican stewed tomatoes or Rotel tomatoes
* 1 24 oz. jar of salsa (mild, medium, or hot, whatever you prefer)
* 1 4 oz. can chopped green chiles
* 1 15 oz. can diced tomatoes
* tortilla chips
* grated cheddar cheese
Combine all ingredient, except chips and cheese, in large slow cooker. Cover, cook on low for 8 hours. Just before serving, remove chicken breasts and shred with 2 forks. Stir back into soup. Serve with tortilla chips and top with cheddar cheese.
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