3 chicken breasts, cooked and shredded1 clove minced garlic
1.5 cup chicken broth
2 cans 14 oz. stewed tomatoes, pureed
1 can black beans, rinsed
1 cup salsa
1 tablespoon cumin
½ cup chopped fresh cilantro
Add all ingredients to the slow-cooker. Cook on high for 6 hours. During the last 30 minutes, add cilantro. If you don't have the slow-cooker, you can cook it on the stove, but make sure to simmer the soup for hours. It taster even better the next day. Can be frozen in individual containers to be reheated at a later date. Serve with cheese and tortilla chips.
No comments:
Post a Comment