Soup's On!

It is winter. Cold, wet, mercurial weather in Hampton Roads, Virginia.
I am SAD. I mean I am afflicted by SAD (Seasonal Affective Disorder). Not to the point of despair or inability to function normally. It's just that I begin to act like a bear. I eat more, sleep more and generally just want to do nothing much.
Today is a typical winter day here: wet and dreary. The perfect treatment of course is to cook. So on goes the crock pot with one of my favorites. Chicken Tortilla Soup. 

---

Chicken Tortilla Soup (adapted from Becky Harder's recipe in Fix-It and Forget-It Lightly)

• 2 lbs of chicken tenderloins (or 4 uncooked boneless, skinless chicken breast halves)
  
• 2 15-oz cans black beans, undrained
  
• 2 15-oz cans diced tomatoes with green chilies (I use petite diced)
  
• 1 cup medium salsa
  
• 14.5-oz can tomato sauce (I have substituted spaghetti sauce in a pinch)
  
• tortilla chips and shredded cheese to garnish, sour cream if desired
  

1. Combine everything in slow cooker except chips, cheese and sour cream.
2. Cover and cook on low for 8 hours.
3. Just before serving, cut (or shred) chicken into bite sized pieces.
4. Top as desired and enjoy.

I especially love that you can open and dump, turn on and walk away. Eight hours later, dinner's ready. If you use baked tortilla chips and low fat/low sodium ingredients, it's really good for you and your family.

---