Here’s another one for the “Help! What do I make for dinner?!” file. If a recipe involves ladling anything over chips and topping with cheese, it’s sure to be a hit with the family.
Keep this one on file for your next dinner menu crisis.
Fix-It and Forget-It Lightly, Revised & Updated, page 197
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 8 hours
Ideal slow-cooker size: 4- or 5-qt.
4 uncooked boneless, skinless chicken breast halves
2 15-oz. cans black beans, undrained
2 15-oz. cans low-sodium Mexican stewed tomatoes, or Rotel tomatoes
1 cup low-sodium salsa (mild, medium, or hot, whichever you prefer)
4-oz. can chopped green chilies, undrained
14 ½-oz. can low-sodium tomato sauce
Baked tortilla chips
2 cups grated fat-free cheese
1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on low 8 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.
4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.