Tortilla Soup

Karen Davis

cook 5 chicken breast in 1 can of broth
1 14 oz. can each of Kidney, black, navy beans
1 can olive sliced (small)
1 can chopped green chillies (small)
1 large can (family size) cream of chicken soup
1 tsp chili power
1/2 tsp garlic salt
1 cup salsa

Drain chicken, shred, and add with the rest of the ingredients
into a crock pot. Cook for about two to three hours.
Serve with cheese and tortilla chips. Print Recipe