Because there is just nothing

more interesting than bitching about the weather....

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

Tortilla Chips

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.