Chicken Tortilla Soup in a Slow Cooker

Slow Cooker Chicken Tortilla Soup  

One of my favorite soups to eat is one of the easiest to make in the slow cooker.  This recipe will make 8 servings.  Just combine all ingredients except the cheese and chips in the slow cooker first thing in the morning and sit down for tasty supper when dinner hour arrives.  

Combine 6 boneless, skinless breasts, 3 (15 oz.) cans undrained black beans, 3 (15 oz.) cans Mexican stewed tomatoes, 1 1/2 cups salsa (mild , medium or hot), 4 oz. can chopped green chilies (optional), and 14 1/2 oz. can tomato sauce.

Cover and cook on low for 8 hours.

  

Before serving, remove chicken breasts and cut into bite sized pieces.  Stir back into soup.

When serving, ladle soup into individual soup bowls, top with a handful of tortilla chips, and top with grated cheddar cheese. Set out bowls of sour cream, chopped cilantro, and sliced avocado offerings so each soup bowl can be customized with favorite toppings.  

Add cornbread muffins (from a mix to save time) and you have a delicious meal. 

Happy Tuesday!