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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from The Kenney Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breast halves (I use split breast on bone)
2 (15 oz) cans black beans (undrained)
2 (15 oz) cans mexican stewed tomatoes, or rotel tomatoes
1 cup salsa (mild, medium, or hot, whichever you prefer)
4 oz can chopped green chilies
14 1/2 oz can tomato sauce
tortilla chips
2 cups grated cheese
Directions:
Directions:
Combine all ingredients except chips and cheese in large slow cooker.Cover. Cook on Low 8 hours.

Just before serving, remove chicken breast and slice into bite-sized pieces. (Remove chicken from bone). Stir into soup.

To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.
Number Of Servings:
Number Of Servings:
6 - 8 servings

 

 

 

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