This is a recipe I pulled out from way back when I was first married. It is one of the easiest I have and it tastes pretty decent. I got it from Ashely Stevens but I added corn to it because I thought it needed more sustenance. I love this recipe because I usually have all the ingredients on hand and it tastes better than you would expect for how easy it is.
4 chicken breasts halves, uncooked (Beth never knows what that means---2 or 4?--I just throw in two frozen breasts from Costco that are already singly packaged)
2 15 oz. cans black beans, undrained
2 15 oz. cans mexican stewed tomatoes, drained
1 c. salsa
4 oz. can chopped green chiles
14 1/2 oz. can tomato sauce
1 can corn
tortilla chips
grated cheese
sour cream
Combine all ingredients in slow cooker except chips, cheese, and sour cream. Cover. Cook on low for 8 hours or on high for 4 hours. Just before serving, shred chicken and put back in soup. Put handful of chips in bowl then soup and top with cheese and sour cream.
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