Ingredients
4 chicken breast halves
2 (15 ounce) cans black beans, undrained
2 (15 ounce) cans stewed tomatoes
1 cup salsa
15 ounces tomato sauce
tortilla chips
1 cup shredded cheese
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine everything except chips and cheese in crockpot. Cook on low for 8 hours. Before serving, remove chicken and cut into bite size pieces. Put chips in bowls, top with soup and sprinkle with cheese. (But it is also good straight.). Make a double batch. You'll want it.