Last night I had the BEST chicken tortilla soup I have ever had. Seriously. It was just a simple recipe in my crock pot cooking book, called "Fix It and Forget It", but BOY was it good!!!! I didn't get any pictures, but I wanted to share. It's super easy, and super yummy!
2 chicken breasts
1 can black beans, undrained
1 can Mexican stewed tomatoes or RoTel
1 can diced green chiles (I used the fire-roasted kind)
1 C salsa (hot, medium, mild - your choice!)
1 8oz can tomato sauce
1 t cumin
tortilla chips or tortillas
1/2 C shredded Mexican cheese
Put all ingredients in the crock pot and cook on low for about 8 hours. Before serving, take out chicken breasts and dice into bite size pieces. Return to crockpot. Serve with crushed tortilla chips (I used torn pieces of flour tortilla) and cheese.
This could be easily customizable...serve with avocado, sour cream, cilantro, etc.
Mike and I both thought it was amazing last night, and I am still raving over it after eating leftovers for lunch!