Chicken Tortilla Soup
1 cup Pace Thick & Chunky Salsa
2 cans Condensed Chicken soup
1 lb. skinless, boneless chicken breasts (put these in frozen)
2 cups frozen whole kernel corn
1 can black beans, rinsed & drained
1 soup can of water
1 tsp. ground cumin
*Optional- roasted hatch chili peppers cut into small pieces. They add just a little bit of heat (varies from pepper to pepper) and great flavor.
Toppings
Tortilla Chips
shredded sharp cheddar cheese
fresh chopped cilantro
Stir salsa, soup, chicken, corn, beans, water and cumin in a 4 quart slow cooker. Cover and cook on LOW for 7 hours. Once the chicken is cooked, shred inside pot with a fork. Serve and add toppings! Ymmy!
No comments:
Post a Comment