Chicken Tortilla Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
4 uncooked boneless, skinless chicken breast halves
2 (15-oz) cans black beans, rinsed and drained
2 (15-oz) cans Mexican stewed tomatoes
1 cup salsa
1 (4-oz) can chopped green chilies, undrained
1 (14.5-oz) can tomato sauce
1 (14-oz) can corn, drained
1/2 (.75-oz) envelope taco seasoning mix
Baked tortilla chips
In large slow cooker, combine all ingredients except chips, cheese, and sour cream. Cover and cook on low for 5-7 hours.
Just before serving, remove chicken breasts; using two forks, shred the meat. Return to slow cooker and stir into soup.
To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese and sour cream.