I am trying to make a soup for Sunday dinner, and then for me to have leftovers for lunch during the winter months. This week I made my Tortilla Chili. It’s so easy and so good. It’s easiest to make in a large slow cooker like this, but I can fit it carefully in my regular sized slow cooker also.
2-4 split boneless skinless chicken breasts (I like less meat so I use two)
2 cans of Mexican style chopped tomatoes, undrained
2 cans of black beans, undrained
1 can tomato sauce
1 jar of medium or hot salsa
1 can chopped green chiles
Add all ingredients to a large slow cooker.
Cook for 8 hours on low.
Take chicken breasts out when cooked through, and cut into small pieces and put back in, or shred with forks in the slow cooker.
(I keep some chicken out for the picky kid who won’t eat chili…I wrap it up in tortilla with some cheese.)
Spoon chili in bowl and top with cheese and chips and sour cream.
This recipe makes a full normal size slow cooker…great for a party instead of traditional chili, or to freeze.