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4 chicken breast halves
2-15 oz cans black beans, undrained
2-15 oz cans rotel tomatoes
1 cup salsa
4 oz can chopped green chilies
14 1/2 oz can tomato sauce
tortilla chips
2 c. shredded cheese
Sour cream (optional)
1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on Low 8 hrs.
3. Just before serving, remove chicken breasts and using a fork tear the chicken into bite-sized pieces. Stir into soup.
Serve soup with crumpled up tortilla chips and cheese! DELISH!
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This came out very well. Next time I'll add diced onion and green pepper. It didn't specify how much sour cream to add, so I just went with a lot. Left by: Kevin (30 Jan 2012)
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