2 to 4 boneless, skinless chicken breasts
1 can chicken broth
1 cup salsa (1 can of mexi-stewed tomatoes works well if no salsa on hand)
1 can (15oz) corn, drained
1 can (15oz) black beans, drained
3/4 package taco seasoning
1 cup sour cream
1 cup grated cheddar cheese
Place chicken in greased slow cooker.
Pour taco seasoning, salsa, corn, and black beans over chicken.
Add broth.
Cover and cook on low 6-8 hrs or high 3-4 hrs.
Remove chicken, shred it then stir back in.
Stir in sour cream and cheese.
We serve it with the Cafe Rio rice recipe below and home made tortilla strips.
We got this recipe from the "101 More Things To Do With a Slow Cooker" cook book and altered it to our liking. We call it "Diego" soup so the boys (who love Diego) will eat it.
Wednesday, June 3, 2009
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Can't wait to try this recipe! Sounds yummy and easy! Plus, my boys will think it's very cool to eat "Diego" soup! :)
ReplyDeleteI need to make soup tonight for the Ronald McDonald House at Stanford and I came on here hoping you'd have an easy soup recipe. Voila! Thanks!
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