We had our first big snowstorm this week, so…. Happy Winter, Everyone! or, in other words, Happy Soup Season! Yeah, I love a warm bowl of soup on a cold day – with some warm homemade biscuits, cornbread, or muffins to go alongside… mmmm….
submitted by Erin
2 15-oz cans black beans, drained
2 15-oz cans Mexican stewed tomatoes
1 cup MEDIUM salsa (not mild)
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional :)
2 cups grated cheddar cheese (I prefer sharp)
Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.