Crockpot Chicken Tortilla Soup
(I'm pretty sure this is the worst food picture I've ever taken and makes this soup look like death.)
Whoever invented the crockpot deserves a big hug of thanks from me and anyone else short on time and big on home cooking. I love dumping everything into one pot, letting it cook on its own, then taking credit for making a delish dinner that's healthy to boot.
4 chicken breast halves
2 - 15 oz cans black beans, undrained
2 - 15 oz cans Mexican stewed tomatoes or Rotel tomatoes
1 cup salsa (any variety)
4 oz can chopped green chiles
14 1/2 oz can tomato sauce
2 cups grated cheese (I like Reduced Fat Cheddar Cheese)
Combine all ingredients except chips and cheese in large slow cooker.
Cover. Cook on Low for 8 hours.
Just before serving, remove chicken and shred or slice into bite-sized pieces. Stir into soup.
To serve, put a handful of chips into each individual soup bowl. Ladle soup over chips. Top with cheese.
Hodge Podge's notes:
- If you're getting corn chips, go with Organic-- corn is better for your digestive system when organic.
- I like to lightly crush the chips into the bowl, and add a few on top for a crunchier texture. Also, to make it a bit creamier, I suggest a dollop of light sour cream instead of or along with shredded cheese.