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Thursday, August 27, 2009

Mexican Chicken Soup (Crock Pot)

1 1/4 pounds chicken (I used 3 frozen breasts)
2 cans condensed cream of chicken soup
2 c. water
1 (15 oz.) can black beans, drained
1 (14oz.) can diced tomatoes w/ green chiles (Note: Rotel brand is only 10 oz.)
1 t. cumin
Sour cream (optional)
Corn chips (optional)

Combine all ingredients except chicken and sour cream in a large bowl. Pour half the mixture into a lined crock pot. Lay chicken breasts on top and cover with remaining soup mixture. Cover and cook on Low for 4-6 hours, or High for 2-3 hours. About 1/2 hour before serving, remove breasts and shred. Return to the pot and stir all to combine. Top with sour cream, if desired, and crushed corn chips. Or serve with a side of corn bread.
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1 comment:

  1. Teresa KlineAugust 6, 2012 at 2:13 PM

    great looking recipes...thanks for sharing...have a wonderful week!

    enjoy *~*

    ReplyDelete

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