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8 chicken thighs 1 can refried beans 1 pint favorite salsa 1 soup can chicken broth 1 can condensed tomato soup and 1 can water

Optional: Red hot pepper sauce or cayenne pepper, yellow corn tortilla chips I put the chicken thighs in the Crock-Pot so I donít have to worry about them while doing other things. Get rid of the chicken skin, bones and cartilage. You just want nice, tender cooked meat. (Skin-on and bone-in is okay to start, though, as youíll cook them tender and easy to pick out the meat after a few hours.) Put the chicken meat, refried beans, salsa, chicken broth and tomato soup in your soup kettle and bring it to a boil. Reduce the heat to a simmer and cook until itís well blended and heated through. This is the time to add the hot sauce or cayenne if you wish to use it. You can put some yellow corn tortilla chips into the soup while youíre simmering it. I just prefer to break them up and add them when Iím ready to eat the soup, as I like the crispy crunch they provide. Or, try it both ways. You could put some sour cream on top of each serving if you wish, too, just for kicks and grins. Enjoy. Readers with questions or comments for Dave Kessler may write to him in care of this publication.