- 4 chicken breast halves
- 2 (15 oz) cans Mexican stewed tomatoes or Rotel tomatoes (I buy Rotel tomatoes and green chilies in the can together)
- 1 cup salsa
- 1 (14 oz) can chopped green chilies
- 1 (14 oz) can tomato sauce
- Grated cheese
- Tortilla chips
DIRECTIONS:
- Combine all ingredients, except chips and cheese, and place into the crockpot
- Cook on low for 8 hours (I make it at lunchtime and cook for 5 hours and it is great)
- Put chips in bowl and ladle soup on top.
- Top with cheese.
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