During busy times it’s always nice to have quick go-to recipes that will last your family the day or weekend. Here’s one of my absolute favorites! Chicken Tortilla Soup 4 cooked boneless, skinless chicken breast cut into bite-sized pieces (I just boil the chicken up and cut it up or put the uncooked chicken with a little water in the slow cooker the day before you make the recipe or whenever and freeze it if you’re not ready to use) 1 15-oz can black beans, undrained 2 15-oz cans low-sodium Mexican stewed tomatoes, or Rotel tomatoes 1 cup low-sodium salsa (mild, medium or hot, whichever you prefer…I prefer homemade) 4-oz can chopped green chilies, undrained 2-14.5 oz cans chicken brother (I like the stuff with garlic in it) 1 T. ground cumin chili powder to taste baked tortilla chips grated low-fat cheese low-fat sour cream 1. Combine all the ingredients except chips, cheese and sour cream in large slow cooker. 2. Cover. Cook on low 8 hours. Stir when you think of it…not required just more fun. 3. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese and sour cream. ENJOY!