Texas Chicken Tortilla Soup

• 1 (4 ounce) can diced green chilies
• 1 (11 ounce) can rotel
• 1 (10 ounce) can corn (i use mexi corn)
• 1 (10 ounce) can black beans (draining is optional, i do.)
• 1 cup salsa, of your choice
• 1 -2 slice jalapeno (i use 2 nacho slices that come in a jar)
• 2 cooked chicken breasts, cut into pieces (i use pre-cooked fajita chicken)
• 1 (12 ounce) can chicken broth
• tortilla chips
• graded cheese
• sour cream (optional)

1. Dump everything into crock pot.
2. you can drain the beans if you like.
3. But everything else you just throw in straight from the can.
4. Cook on low for 5-6 hours or high for 2-3.
5. Cooking times vary.
6. Put in bowls, sprinkle with cheese.
7. Chicken broth is also optional.
8. You can also use water.
9. Add sour cream to individual bowls as desired for extra flavor.
10. You can refridgerate leftovers.
11. I think it taste better the next day.
12. You can also cook this on the stove top.

green chilies, corn, black beans, salsa, come, chicken breasts, chicken broth, tortilla chips, graded cheese, sour cream

Taken from www.food.com/recipe/texas-chicken-tortilla-soup-163817 (may not work)