- 2 Chicken Breasts
- 2 10oz Cans of Ro-tel
- 1 15oz Can of Black Beans
- 1 15oz Can of Kidney Beans
- 2 C Frozen Corn
- 1/2 C Onion Chopped
- 48 oz Chicken Broth
- 4 Cloves Garlic Minced
- 1 TBSP Chili Powder
- 1 TBSP Cumin
- 1/2 C Fresh Chopped Cilantro or 1 TBSP Dried Cilantro
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Put chopped onion, cans of beans, ro-tel, corn, chicken broth, and spices in a large stock pot and stir to mix.
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Put chicken breasts on top of mixture and make sure they're submerged in liquid.
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Boil on stove top until chicken is cooked through, approximately 20 minutes.
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Before serving remove the chicken breasts from soup and shred.
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Return chicken to pot, stir to combine. If using fresh cilantro, add that in just before serving.
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Put chopped onion, cans of beans, ro-tel, corn, chicken broth, and spices in Crockpot and stir to mix.
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Put chicken breasts on top of mixture and make sure they're submerged in liquid.
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Cook on high 6-7 hours or low 8-9 hours.
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Before serving remove the chicken breasts from soup and shred.
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Return chicken to Crockpot, stir to combine. If using fresh cilantro, add that in just before serving.
Optional Toppings:
- Tortilla Chips
- Sour Cream
- Black Olives
- Shredded Mexican Cheese
- Avocado
- Fresh Cilantro
Sounds yummy! I’m gonna try it soon.