Post by chief_cook2 on May 16, 2003 20:34:23 GMT -6
16 Ounces Chicken Breast Halves Without Skin - cubed
30 Ounces Black Beans, Canned - undrained
30 Ounces Mexican-style Stewed Tomatoes - canned
1 Cup Salsa
4 Ounces Chopped Green Chiles
14 1/2 Ounces Tomato Sauce
2 Cups Reduced Fat Cheddar Cheese
Tortilla Chips
Combine all ingredients except cheese and tortilla chips into slow
cooker. Cover and cook on low 8 hours. To serve, put a handful of
chips into each individual bowl. Ladle soup over chips. Top with 1/4
cup cheese.
Per Serving (excluding unknown items): 248 Calories; 4g Fat (13.2%
calories from fat); 25g Protein; 27g Carbohydrate; 9g Dietary Fiber;
32mg Cholesterol; 1215mg Sodium.
Serving Ideas : Would be good with a dollop of sour cream too.
Might also add minced garlic and cilantro to soup. Could use Monterey
Jack cheese instead of the Cheddar.