Chicken Tortilla Soup
4 chicken breast halves or 6-7 boneless thighs
2 15-oz. cans black beans, slightly drained
1 15-oz. can kidney beans, slightly drained
1 15-oz cans stewed tomatoes or stewed tomatoes with green chilies
1 cup salsa
4 oz can chopped green chilies (I leave this out if I use tomatoes with chilies
1 4.5 oz can tomato sauce
tortilla chips
grated cheese
Sour cream
Combine all ingredients except for chips and cheese in a large crockpot.
Cover and cook on low for 8 hours, or on high for 4 hours. Just before
serving, remove chicken and shred into bite-sized pieces. Stir chicken
back into soup. To serve, put a handful of chips in a bowl, add soup, top
with cheese and spoonful of sour cream.