Thursday, September 22, 2011

Mexican Chicken Soup




By popular request, here is the recipe for my Mexican Chicken Soup

One crock pot/slow cooker, plugged into the wall
3 raw skinless and boneless chicken breasts
2 cans petite diced tomatoes with peppers
1 can no sodium added tomato sauce
2 cans black beans, drained and rinsed **hint hint, its usually cheaper to buy them in the mexican food section of the grocery store, I dont know why**
1 cup salsa, any spiciness you like
2 small cans of diced green chilis **also cheaper in the mexican part of the store**

Combine and cook on low for 6-8 hours or whenever chicken is cooked through. Remove chicken breasts and shred with a fork. Combine shredded meat back in with soup. When serving, top with shredded cheese and crushed tortilla chips, if desired. 

1 comment:

  1. as soon as my tummy starts tolerating real food again I am SO making this it sounds and looks SO GOOD!!!!!

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