2 (approx. 10.5 oz) Cans Condensed Cream of Chicken Soup
4 - Boneless, Skinless Chicken Breast Halves
1 - 16 oz package of whole kernel corn
1 - 15oz can of black beans, drained
1 1/3 cups of water
1 teaspoon of ground cumin
1/3 cup roughly chopped cilantro
Tortilla chips (to taste)
Shredded cheddar cheese (to taste)
Preparation and Cooking
Cube the chicken breasts into medium-sized chunks
Pour the cans of drained blackbeans into the crock pot
Pour the 2 cans of condensed cream of chicken soup into the crock pot
Pour the 1 cup of salsa into the crock pot
Pour the package of frozen whole kernel corn into the crock pot
Pout the chopped cilantro into the crock pot
Sprinkle the group cumin into the crock pot
Mix everything together
Place in the chicken breast cubes into the crock pot
Mix in well.
Set crock pot on low for 6-8 hours
When ready to serve
Place shredded cheese and tortilla chips in bottom of bowl
Fill with soup
Buy the garlic black beans, for added flavor
Salsa is an easy swap. From mild to spicy, green or red, this can make your soup as caliente as you can stand.
Swap white corn for yellow corn, for a sweeter flavor
Worried about chunks or texture? You can blend the salsa to ensure that the finished product is smoother.
Swapping chedder with mozzerella or a 4 cheese blend gives a different and fun finish to the soup.
Easy Preparation Ideas
Prepare everything the night before in the slow cooker pot and cover. Place in refrigerator until the next morning and then put on slow cooker. Saves time in the morning and allows for a 15 minute preparation before bed.
In a hurry? This recipe can be ready in 2-3 hours when cooked on "High"