This is a staple at our house when it starts getting cooler out. Since I’m such a great and amazing aunt, I send a picture of it to my nephew when we have it just to show him what he is missing. I don’t think he enjoys getting my text as much as I enjoy sending them. Often I make chicken, shred it and put it in the freezer. We also cook up beans for the freezer and we have homemade taco seasoning on hand. Although I’d rather have food that I prepared instead of something from a can, there are times I don’t have those things prepared and I don’t want to make it so from a can it is.
This recipes doubles easily if you are feeding a crowd or want to freeze some for later.
1 pound boneless skinless chicken breasts
2 cans chicken broth
1 cup salsa
2 cans beans 15 oz, rinsed and drained
I normally use a can of black beans and a can of either red beans or pinto beans
14.5 oz can diced tomatoes
I like petite with chilies similar to rotel, but you can use just regular tomatoes
3 tablespoons homemade taco seasoning or 1 package store bought seasoning
Handful of frozen corn
Place chicken in bottom of slow cooker and add broth, salsa, beans, tomatoes, and seasoning. Cover and cook on low for 6-8 hours. Remove chicken and shred it then add it back into the slow cooker. I wait to add the corn until the end, but you can add it with all the other ingredients at the beginning if you’d prefer.
We normally have sour cream, tortilla strips, colby or pepper jack cheese to top the soup with.