You really can’t have too many chicken soup recipes, right? This one was super simple, made in the slow cooker, full of veggies and protein and perfect for a cool evening. Simply delicious.
4 boneless, skinless chicken breasts (frozen or thawed)
1 onion, chopped
1 can black beans, drained and rinsed
1 can Rotel tomatoes
1 can chopped green chiles
1 package taco seasoning (or 3 tablespoons Chili Powder)
3 cups chicken stock (or water)
1 can (10oz) nacho cheese soup (on the soup aisle)
1 cup frozen corn
1 cup prepared rice (I made minute brown rice in the microwave)
Sour cream, tortilla chips, green onions to garnish
Layer chicken, onion, beans, Rotel and green chiles in your slow cooker. Sprinkle seasoning mixture over everything. Pour chicken stock on top. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
Remove lid, using two forks, shred chicken right inside the slow cooker. Add can of nacho soup, corn and prepared rice, stir and cover cooking another 10 to 15 minutes.
Garnish with your favorite toppings.
I really liked the rice and the nacho soup in this version. Very good. Very, very good.