Excellent (super easy) soup recipe

For all of you that like the ease of crock pot cooking, I finally tried a great recipe from one of my Tyndale friends. It takes about 10 minutes to put together and then after about 6-8 hours, is awesome. Mark and I make it without the green chiles, as he's spice-averse:)  It's an excellent recipe for freezing and reheating, and since it's so simple, great to make a double batch and enjoy for weeks to come. It would also be tasty with a nice batch of corn bread. Which will be especially nice now that the cool, crispness of fall is on it's way.

Chicken Tortilla Soup

4 chicken breast halves

2 15-oz. cans black beans, undrained

2 15-oz. cans Mexican stewed tomatoes, or Rotel tomatoes (I use regular diced sometimes, too)

1 cup salsa (mild, medium or hot – whatever you prefer)

4-oz. can chopped green chilies

14½-oz. can tomato sauce

Tortilla chips

Grated cheese

 

1.)  Combine all ingredients except chips and cheese in large slow cooker.

2.)  Cover.  Cook on Low 8 hours.

3.)  Just before serving, remove chicken breasts and slice into bite sized pieces.  Stir into soup.

4.)  To serve, put a handful of chips in each individual soup bowl.  Ladle soup over chips.  Top with cheese and green onions.

MMMM.