4 chicken breasts (boneless, skinless)
2 (15 oz.) cans black beans, undrained
2 (14.5 oz.) cans stewed tomatoes
2 (14 oz.) cans chicken broth
1 C. salsa (mild, medium, or hot; whatever you prefer)
4 oz. can chopped green chilies, opt.
Combine all ingredients in a 5 qt. slow cooker. Cook on Low 4-6 hours. Just before serving, remove chicken and shred with 2 forks. Stir back into soup.
Serve with toppings:
Tortilla chips
Lime wedges
Sour cream
Cilantro
Monterey Jack cheese, grated
*I use:
Bush's black beans
Del Monte stewed tomatoes, original
Old El Paso mild salsa
Catherine S.
Friday, June 27, 2008
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2 comments:
I've made this using 2 13oz. cans of chicken chunks instead of fresh and it tastes great!
So, it makes a good "food storage" soup.
That's 2 (13 oz.) cans - not 213 oz.!!!
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