Recipe of the Week: Slow Cooker Chicken Tortilla Soup

After last week's recipe, Tara Reis, president of the Parent Teacher Organization at Shaffer Elementary School, decided to share her own Mexican-inspired dish -- Chicken Tortilla Soup for the Slow Cooker!

Gather your ingredients, throw them in the crock pot, sit back and relax!

What you need:

1 lb. of chicken breasts - the thin ones are the best

15 oz. jar of salsa - mild works best

15 oz. can of tomato sauce

3 10 oz. cans of diced tomatoes with mild green chilies

1 15 oz. can of black beans - maybe use 1/2 if you are not a fan of beans like us!  

What you do:

Throw all of the ingredients into the crock pot and cook on low for at least 5 hours. 

Before serving, remove chicken breasts and cut into bite sized pieces.  Return to soup.  Serve over tortilla chips and sprinkle shredded cheese of your liking over the soup.  Easily serves five to six family members!