Description
A creamy, hearty soup made in the slow cooker with chicken, black beans, salsa, and Tex-Mex spices.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 (10.75 oz) cans cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 ½ cups chicken broth
- 1 tsp ground cumin
- ½ tsp dried cilantro
- 1 cup shredded cheddar cheese
- Toppings:
- Diced tomato
- Quartered limes
- Chopped fresh cilantro
- Tortilla strips
- Diced red onion
- Diced green bell pepper
Instructions
1. Spray the slow cooker with nonstick spray and add the chicken breasts.
2. In a bowl, mix together the cream of chicken soup, salsa, corn, black beans, chicken broth, cumin, and dried cilantro. Pour the mixture over the chicken in the slow cooker.
3. Cook on LOW for 4–6 hours or HIGH for 2–3 hours.
4. Remove the chicken, shred it with two forks, then return it to the pot.
5. Stir in shredded cheddar cheese and cook for an additional 15 minutes, until melted and smooth.
6. Serve hot with your favorite toppings such as diced tomato, lime wedges, cilantro, tortilla strips, red onion, or green bell pepper.
Notes
You can use rotisserie chicken to save time—just add it after cooking the base and heat through.
Feel free to substitute cream of chicken soup with a homemade version for more control over ingredients.
Adjust spice level by using a spicier salsa or adding chili flakes.
Add more broth if a thinner soup is desired.
Toppings make a big difference—don’t skip the lime for a bright finish.