Creamy Southwest Chicken Soup

2-3 C. Cooked, shredded chicken

2 Cans cream of chicken soup

1 C. salsa

2 C. corn (I use frozen)

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

6-7 C. chicken broth

1 ¼ tsp. Cumin

*Optional Garnish*

Shredded cheese

Sliced green onions

Sour cream

 

In a slow cooker add all ingredients except the garnishes and give it a quick stir. Cook on high 3-4 hours or on low 7-8 hours. 

Garnish and enjoy!

 

Stove top method: Place all ingredients in a soup pot.  Bring to a simmer for one hour before serving.

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