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  • 1 can chicken broth
  • 1 can green chiles
  • 1 can chopped stewed tomatoes
  • 1 can black beans
  • 1 can chicken
  • 1 c. salsa
  • 1 garlic clove, minced
  • 1 1/2 t. ground cumin


  • Grated Monterey Jack cheese
  • Sour cream


For the stove:

  1. Put all ingredients into saucepan. Heat through.

For the crock pot:

  1. Put all ingredients into crock pot. Turn on Low for four hours.

To serve:

  1. Put grated Monterey Jack cheese in individual soup bowls. Ladle soup over cheese. Sprinkle with corn chips and top each bowl with a dollop of sour cream.

Servings: Serves 5-6.