Cut up the tomatoes into smaller pieces. Put tomatoes, beans, tomato sauce, chilies, salsa, and chicken in the pot, heat to bubbling, then simmer until the chicken is done – 30 min.
Remove the chicken and shred, then put back into the pot. To serve: crumble some corn chips into the bowl, fill bowl with soup, top with cheddar cheese. I usually add some Ricardo Cabeza hot sauce to mine.
Mexican Chicken Soup with Ricardo Cabeza
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