Denver
Green Chili| Denver
Green Chili |
A very, very easy crock pot recipe! Infallible and good.
I made this with a medium-hot salsa, and would probably
use mild next time, but putting tortillas in balanced it out
rather nicely.
The original recipe calls for tortilla chips rather than tortillas,
and you put a handful of chips in each bowl and pour the
soup on top.
This would be a bit higher fat, but I think
either way would turn out very well.
Ingredients:
4 chicken breast halves (either boneless, or with bone &
remove bone when you cut the chicken up)
2 15-oz. cans black beans, undrained
4 cups stewed tomatoes or tomatoes with diced green chiles
1 cup mild salsa
1/2 cup diced green chiles
1 14.5 oz can tomato sauce
6 corn tortillas, torn into small pieces
2 cups shredded cheese
optional: cilantro,
sour cream, chopped tomato, avocado slices
for garnish
Preparation:
1. Combine all ingredients except tortillas, cheese, and garnish
in a large
slow cooker.
2. Cover and cook on low for 8 hours.
3. Remove chicken and shred or cut into small pieces, removing
any bone.
Stir chicken back into the soup.
4. Stir in the tortillas, let simmer for 5 minutes, and serve.
5. Top each serving with shredded cheese and any desired
garnish.
Preparation time: 5-10 minutes
Cooking time: 6 - 8 hours
Serves: about 8
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Have a hot
week!
Anita
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