This is the Second recipe for Soup Week! You can see the first recipe HERE. You can also still link up to Saturday's Party HERE.
This soup, however, had just enough heat for me. You could even amp up the heat factor depending on what type of salsa you used. I used a salsa verde, since that's what I had on hand. The nice thing about this soup, besides throwing everything in the crockpot and leaving it, is the options for eating. You can scoop the soup and eat it with the chips, you can crush the chips up and mix them in with everything (my favorite), you can forgo the chips completely and just eat the soup! AND it freezes up nicely. Always a plus in my book!
CROCKPOT CHICKEN SOUP
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: sisterscafe.blogspot.com
- 3 chicken breasts
- 2 15-oz cans black beans, drained
- 3 15-oz cans diced tomatoes
- 1 cup salsa
- 2 4-oz cans chopped green chilies
- 1 14 ½-oz can tomato sauce
- 3 cups grated cheddar cheese, for topping
- Tortilla chips, for topping
- Sour cream, for topping
(Linked up at: Tempt my Tummy Tuesday, Tuesday Night Supper Club, Tuesdays At The Table, )