Chicken Salsa Verde Tortilla Soup


one can (32 Oz.) Green Chili Enchilada Sauce (of your heat choice)

1 lb. skinless chicken breasts

2 cups reduced sodium chicken stock

15 ounces black beans rinsed and drained

1 1/2 cups corn canned or frozen

salt and pepper to taste

Serve with sour cream and tortilla chips.

Season chicken breasts with salt and pepper and set aside.

Pour green enchilada sauce into a slow cooker and stir in chicken stock.

Stir in black beans and corn, then add chicken.

Cover and cook on low heat for 4 hours or until chicken is cooked through.

Remove chicken from the slow cooker and shred, then stir chicken into soup.

Ladle into bowls and serve with sour cream and tortilla chips. Enjoy!
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