Seriously though, here on the east coast we by passed crisp mornings and nice afternoons and went straight to holy crap is it cold. Saying that, it is time for a recipe for some more soup because I need to warm the heck up!
Crockpot Chicken Tortilla Soup!
16 Ounces Chicken Breast Halves Without Skin – cubed
30 Ounces Black Beans, Canned – undrained
30 Ounces Mexican-style Stewed Tomatoes – canned
1 Cup Salsa
4 Ounces Chopped Green Chiles
14 1/2 Ounces Tomato Sauce
2 Cups Reduced Fat Cheddar Cheese
Combine all ingredients except cheese and tortilla chips into slow cooker. Cover and cook on low 8 hours. To serve, put a handful of chips into each individual bowl. Ladle soup over chips. Top with 1/4 cup cheese.