Chicken Tortilla Soup
4 uncooked boneless, skinless chicken breast halves
2 15 oz cans of black beans, undrained
2 15 oz cans of Mexican stewed tomatoes or Rotel tomatoes, undrained
1 cup low sodium salsa (mild, medium, or hot, whichever you prefer)
4 oz can chopped green chilies, undrained
14 1/2 oz can low sodium tomato sauce
1 Tbsp cumin (we add this just for some added mexican flair)
baked tortilla chips
2 cups grated fat-free cheese
Combine all ingredients except chips and cheese in a large slow cooker.
Cover. Cook on low for 8 hours
Just before serving, remove chicken breasts and slice 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.
