Description
A creamy, hearty soup made in the slow cooker with chicken, black beans, salsa, and Tex-Mex spices.
Ingredients
Scale
- 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 soup, salsa, corn, beans, broth, cumin, and cilantro. Pour over the chicken.
3. Cook on LOW for 4–6 hours or HIGH for 2–3 hours.
4. Remove chicken, shred with two forks, and return to the pot.
5. Stir in cheese and cook until melted (about 15 minutes).
6. Serve with your favorite toppings.
Notes
Adjust spice level by choosing mild or hot salsa.
Great for meal prep—leftovers store well in the fridge for up to 4 days.
You can use rotisserie chicken to speed up prep and reduce cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 282