Sunday, January 3, 2016

Slow Cooker Chicken Fajita Soup

1 lb boneless, skinless chicken breast
2 cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 can black beans, drained & rinsed
1 1/2 cups water
1 tsp ground cumin
1 tsp chopped fresh cilantro
1 cup shredded cheddar cheese

Optional Toppings:
sour cream
diced tomatoes
chopped cilantro
diced avocado
green onions
tortilla strips
additional shredded cheese

Spray slow cooker with cooking spray or use a liner for easier cleanup.  Add chicken to the bottom of the slow cooker.  In a mixing bowl, mix all ingredients except shredded cheese.  Pour over the top of chicken.  Cook on low for 4-6 hours.  Remove chicken & shred with two forks.  Place back into slow cooker & add shredded cheese.  Continue cooking about 15 minutes longer, until cheese has melted.  Pour into freezer safe containers & allow to cool completely before covering & freezing.  To serve, simply reheat (from frozen or thawed) and add optional toppings of your choice.

Adapted from a recipe found here:

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