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It takes you only 5 minutes to throw the ingredients into your slow cooker and then you get a yummy flavored Mexican Fajita soup.
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 4 to 5
Ingredients:
1 lb. chicken breasts, boneless and skinless
2 cups frozen corn
2 (10.75 oz. each) canned condensed cream of chicken soup
1 cup shredded cheddar cheese
1 cup salsa
1 tsp ground cumin
1 (15 oz.) canned black beans, drained then rinsed
½ tsp dried cilantro
1½ cups of water
Toppings (optional): chopped tomatoes, sour cream, green onions, lettuce, cilantro, chopped avocado, tortilla strips
Directions:
1. Grease a slow cooker with cooking spray. Place the chicken on the bottom of the slow cooker.
2. Mix the soup, corn, salsa, cumin, black beans, water and cilantro in a medium sized mixing bowl. Pour this mixture over the chicken.
3. Cover and cook on low heat setting for 4 to 6 hours. Take out the chicken then shred with 2 forks. Return the shredded chicken to the slow cooker then add shredded cheese.
4. Keep cooking for about 15 minutes until cheese completely melts. Serve with desired toppings.
