Taco Soup

I had this over at Matt's sister's house one night, and asked for recipe. We have already enjoyed this twice and I made a few changes this time to add even more flavor into the soup. It turned out pretty spicy this time but I did use the hot Rotel which would explain the extra kick it. This a very quick dinner just dump it all in and let it cook all day.




Chicken Tortilla Soup

2 chicken breast halves (I used half a package)
2 15 oz cans of black beans, undrained
2 15 oz cans of diced tomatoes or rotel(Mix one rotel and one diced for less heat)
1 cup salsa (whatever flavor your prefer)
4 oz can of chopped green chiles
14 1/2 oz can of tomato sauce
1 can of corn
Taco seasoning

1. Place chicken in the bottom of the crock-pot and sprinkle with taco seasoning.
2. Combine all other ingredients in the crock-pot.
3. Cook on low for 8 hours. Cut chicken into bite-size pieces or shred before serving.
4. Serve with tortilla chips, cheese, and sour cream