Chicken Tortilla Soup

• 8 whole Chicken Breasts Cut Into Pieces
• 2 cans Chicken Broth
• 1 can Cream Of Mushroom Soup
• 13 cups Sour Cream
• 1 can Diced Green Chilies
• 1 jar Your Favorite Salsa (Herdez Is The Best!)
• 1 Tablespoon (approximately) Taco Seasoning
• 1 can Black Beans, Drained And Rinsed

1. Cut 6 to 8 chicken breasts into pieces and place in a large crock pot.
2. (I used 8 chicken breasts, which made for a very chicken-y soup, but I wanted a good amount of leftovers for the following day.
3. You can use less if youd like.)
4. Next, add all the other ingredients and mix together well.
5. Cover with the crock pot lid and cook on medium for 6 hours or until chicken is cooked through.
6. Depending on the consistency you like, you may add a little more chicken broth.
7. Also, if you like it spicier, feel free to spice it up to your desired heat.
8. Check on it occasionally and stir.
9. When fully cooked, serve with grated cheese sprinkled over the top and crunched up corn chips.
10. (Please note that I have a large oval crock pot.
11. You may need to lessen the amounts if you have a smaller crock pot.)

chicken, chicken broth, cream of mushroom soup, sour cream, green chilies, favorite salsa, black beans

Taken from tastykitchen.com/recipes/main-courses/chicken-tortilla-soup-5/ (may not work)