On Sunday Six Sisters Stuff had this recipe on their blog and it just so happened that I hadn't been shopping for Sunday dinner, nor had I planned what I would be making when I saw this. I had everything I needed and it was a huge hit with my family!! Tis the season for warm, yummy soup!!
You will need:
1 lb boneless, skinless chicken breasts
2 cans Cream of Chicken Soup
1 cup salsa
2 cups corn (frozen or canned)
1 can black beans, rinsed and drained
1 1/2 cups water
1 tsp. cumin
1/2 tsp. dried cilantro (optional)
Toppings (if desired)
2 cans Cream of Chicken Soup
1 cup salsa
2 cups corn (frozen or canned)
1 can black beans, rinsed and drained
1 1/2 cups water
1 tsp. cumin
1/2 tsp. dried cilantro (optional)
Toppings (if desired)
**Spray crock pot with Pam and put the chicken on the bottom.
**In a separate bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in crock pot.
**In a separate bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in crock pot.
**Cook on
low for 4-6 hours (or high for 2-3 hours).
**You can remove chicken and shred
using 2 forks. (I just shredded it while still in the crock pot with the soup mixture because I'm lazy like that.)
**If you took the chicken out to shred it, put it back in.
**Serve with shredded cheese, avocados, tomatoes, sour cream, tortilla chips, etc!
