Top picture features ingredients. Second picture is the finished soup topped with cheese and chips.
Chicken Tortilla Soup
(another recipe from our local congregation cookbook that we bought a few years ago)
2 chicken breasts
1 (15-oz.) can stewed tomatoes
1 (15-oz.) can black beans, drained
1 TBSP chopped green chiles, mild
1/2 cup salsa
1 (8-oz.) can tomato sauce
tortilla chips and cheese for topping
Cut chicken into large chunks and place in a large saucepan. Barely cover the chicken with water. Bring the water to a boil and cook chicken until no longer pink. Remove chicken but do not drain the water. Shred chicken. Place chicken back in the saucepan with the water. Add remaining ingredients and stir until combined. Heat up and simmer 5 minutes. Top with chips, cheese, etc...
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