Mexican Chicken Tortilla Soup

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Recipe byspearson

Categories:
- Appetizer
- Chicken
- Crock Pot
- Dinner
- Lunch
- Mexican
- Soup
- tortilla

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Ingredients:

6 bone-in chicken thighs, skin removed
2 (15 oz) cans black beans, undrained
2 (15 oz) can Mexican stewed tomatoes or Rotel tomatoes
1 cup salsa - mild, medium or hot, whichever you prefer
4 oz can chopped green chilies
14.5 oz can tomato sauce
tortilla chips
2 cups grated cheese, your choice

Combine all ingredients except chips and cheese in large slow cooker.
Cover. Cook on Low 6-8 hours or just until the meat is tender.
Right before serving, remove chicken thighs from the soup. Remove bones and then cut meat into meat-sized pieces. Stir back into soup.
To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips.
Top with cheese.

Prep Time: 15 mins

Cook Time: 6-8 hours

Makes: 6-8 servings