Monday, January 17, 2011

A++ Chicken Tortilla Soup

What's Needed:
4 uncooked boneless, skinless chicken breast halves (I used Southwestern marinated chicken breast halves)
2 15-oz. cans black beans, undrained
2 15-oz. cans low-sodium diced tomatoes
1 C. low-sodium salsa (mild, medium, or hot)
3 small cans tomato juice
1 small can tomato paste
baked tortilla chips
2 C. grated Cheddar Cheese or Mexican blend

1. Combine all ingredients except chips and cheese in crockpot.

2. Cover. Cook on low 8 hours.

3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Makes 8 servings

Husband's Grade: A++
WW PointsPlus: 5

Inspired by Fix-It and Forget-It Lightly

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