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Mexican Chicken Soup

I found this recipe while participating in Slow Cooker Thursday. It was shared by Mari.

We made this last night and it was SO good.

Mexican Chicken Soup

1 1/2 pounds boneless, skinless chicken breast, cut into 1/2″ pieces
2 cans cream of chicken soup
2 cups water
1 15 ounce can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes and green chile peppers, undrained ( Rotel)
1 teaspoon ground cumin
sour cream (optional)
crushed tortilla chips (optional)

Brown chicken in skillet coated with cooking spray and transfer to slow cooker. In a bowl combine soup, water, beans, undrained tomatoes, and cumin. Pour over chicken in slow cooker.
Cover and cook on low for about 6 hours. Ladle into bowls and if desired, top with sour cream and sprinkle with crushed tortilla chips.


Comments on: "Mexican Chicken Soup" (8)

  1. Mmmmm! Sounds great! Thanks for sharing.


  2. I’m glad you liked it – my family does too!

  3. mmm. this sounds wonderful. Mari has great ideas.

  4. Love this soup with the crunchy tortilla chips on top!

  5. LOVE it, can’t wait to try it.

  6. Sounds amazing! Thanks for posting this.

    Visit To Love, Honor and Vacuum today!

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