I found this little gem of a recipe in my favorite Weeknight Dinners cookbook. It’s kind of a tortilla soup, it’s kind of a chili, it’s easy, it’s quick, and it’s delicious. I call that perfection.
1 pound boneless, skinless chicken breast (uncooked)
1 (15 oz) can of Great Northern beans, drained
2 (4 oz) cans chopped green chiles
1 can cream of mushroom soup
1 (1 oz) package of taco seasoning
2 cups chicken stock
Tortilla chips, cheddar cheese, chopped green onions and/or sour cream to garnish
In your slow cooker, layer all of your ingredients (except for the garnishes). Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Once you’re ready to eat, remove the lid and shred the chicken using two forks right inside the slow cooker. Give everything a good stir and then ladle your soup into bowls. Top with your desired garnishes.
Cozy up to dinner tonight!