Tortilla Soup with Clint’s Salsa
2 Chicken breast halves
1 Jar of Clint’s Medium
1 15oz Can of Hominy(Drain the water)
1 15oz Can of Black Beans(Drain the juice)
1 15oz Can of Chicken Broth
1 28oz Can Enchilada Sauce
4 Corn tortillas
1 8 oz bag of shredded Cheese
Combine all ingredients in a Crock-Pot and cook on low for 4-6 hours. Remove and Shred the Chicken with a fork. Return the Chicken to the Crock pot and cook for one more hour.
Cut 4 Corn tortillas into strips and fry in oil until crisp.
Serve into a bowl and top with crispy tortilla strips and cheese.