Well it may be the middle of May, but here in Colorado we just had two days of snow and chill-to-the-bone rain. So time to bring the crockpot out again for some cozy homemade soup…
Chicken Tortilla Soup
4 – Chicken breast halves
2 – 15 oz. cans black beans UNDRAINED
2 – 15 oz. cans Rotel tomatoes
1 cup salsa
4 oz. can chopped green chilies
1 – 14 oz. can corn DRAINED
1 – 14 1/2 oz. can tomato sauce
1/2 cup chopped cilantro
Tortilla chips
2 cups grated cheddar cheese
Combine all ingredients except chips and cheese in crock pot. Cover. Cook on low for 8 hours. Just before serving, remove chicken breasts and tear into pieces and stir back into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese. Serve with cornbread (see earlier post under “recipes”). Yum!
