My friend, Jess, is a wonderful cook. She is also a mother of two toddlers, which means that she is always finding ways to put her crock pot to use....just makes life easier. Here is her recipe for Chicken Tortilla Soup for the crock pot. It is so delicious, incredibly easy, and stores beautifully in the freezer (if you happen to have leftovers.)
Jess's Chicken Tortilla Soup
4 chicken breast halves
2 15-oz cans black beans, undrained
2 15-oz cans stewed tomatoes
1 cup salsa
4-oz can chopped green chilies
14- oz can tomato sauce
1. Combine all ingredients in slow cover
1 clove garlic
1 can chicken broth
1 tsp. cumin
1/2 cup fresh cilantro
1-3 tsp. chili powder
salt & pepper to taste
1. Combine all ingredients in slow cover.
2. Cover. Cook on low for 8 hours.
3. Just before serving, remove chicken and shred into pieces, stir into soup.
I slice fresh avocado and place on top along with shredded Mexican cheese and tortillas chips.