Slow Cooker Chicken Fajita Soup

I cooked this meal the first day we took off from Chicago. I knew it was going to be a long day of driving, and we would want to be leaving early in the morning, so I put it all together the day before, and just tossed in the crock pot on take-off day and we were off! The crock pot sat plugged in on my RV kitchen counter all day, and when we parked for the night somewhere in southern Illinois, dinner was ready! Easy!!

Ingredients:

1 pound bones, skinless chicken breasts

2 (10.75 oz) cans condensed cream of chicken soup

1 cup salsa

2 cups frozen corn

1 (15 oz) can black beans, drained and rinsed

1-1/2 cups water

1 tsp. ground cumin

1/2 tsp. dried cilantro

1 cup shredded cheddar cheese

Toppings of your choice:

sour cream

diced tomatoes

green onions

cilantro

diced avocado

tortilla strips

Instructions:

1. Spray slow cooker with cooking spray. Add chicken to the bottom of slow cooker.

2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin and cilantro. Pour over the top of chicken.

3. Cook on low for 4 to 6 hours. Remove the chicken and shred. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted – about 15 minutes. Serve with your favorite toppings.

Recipe by The Recipe Critic: www.therecipecritic.com

 
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