2-15 oz. cans Mexican stewed tomatoes or Rotel tomatoes
1-4 oz. can chopped green chilies
14 ½ oz. can tomato sauce
Tortilla chips
2 c. grated cheese
Instructions
Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Remove chicken breasts and slice into bite-sized pieces. Stir into soup, serve over chips and cheese.
Originally Submitted
10/15/2013
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You can add this MARTHA’S CHICKEN TORTILLA SOUP recipe to your own private DesktopCookbook.