I love this recipe. I first made it 7 or 8 years ago for a church function. I was taking a risk having never tried it myself but, lucky for me it was a huge hit and remains one of my favorites. I decided to throw it together today because it has been really cold here today and I have a cold. As many of you know there is no better cure for cold weather and a cold than hot soup.
My food photography is something to be desired I know but you get the idea right?
4 chicken breasts
2 15 oz. cans black bean, undrained
2 15 oz cans Rotel Tomatoes
1 cup salsa (any kind will do) I used fresh homemade today
14.5 oz can tomato sauce
Combine all these ingredients in your crock pot and cook on low for 8 hours. Don't have 8 hours it cooks on high just fine in about half the time. Just before you serve it take out the chicken breasts and cut them into bite-sized pieces and stir back into soup.
We like it served over tortilla chips and I top it with a Mexican Blend shredded cheese and top with sour cream. It tastes good plain too though. If you stir in the sour cream it tastes like the chicken tortilla soup at Chili's. I think anyway....
I got this recipe from the book Fix-It and Forget-It by Dawn J. Ranck and Phyllis Pellman Good. (This is not a review just giving proper credit)
My kids reviews of this meal
27 minutes ago