Crockpot Tortilla Soup with Chicken

Chicken, black beans, stewed tomatoes, salsa, and green chilies in a tomato sauce broth.

Ingredients -

4 Boneless, Skinless, Chicken Breast Halves, diced into bite-sized pieces
2 (15 ounces) cans Black Beans, undrained
2 (15 ounces) cans Mexican Stewed Tomatoes,
1 cup Salsa
1 (4 ounces) can chopped Green Chilies
1 (14-½ ounces) can Tomato Sauce

crushed Tortilla Chips
2 cups Grated Cheddar or Monterrey Jack Cheese
Fresh Limes
Sour Cream

Preparation:

1. Add chicken breasts, black beans, stewed tomatoes, salsa, and chilies to crockpot.

2. Set crockpot to LOW and cook 8 hours.

3. Add spoonful of sour cream, a handful of crushed chips, and a squeeze of lime juice to individual soup bowls.

4. Ladle soup into bowls.

5. Serve hot.

Variations and Recipe Ideas:

Cooking Tip

Mexican Style Tomatoes

In a glass bowl, combine 2 large tomatoes cut in wedges, 1 seeded and finely chopped jalapeno pepper, 1 cup peeled and shredded jicama, 1/4 cup finely chopped fresh cilantro, and 1 sliced red onion. Shake together 1/3 cup vinegar, and 1 teaspoon canola oil; drizzle over tomato mixture. Chill until ready to use.

Crockpot Tips

Salsa

Choose your favorite mild, medium or hot jarred salsa for this tortilla soup recipe, or make a batch of homemade salsa and reserve a cup for the soup.