Slow Cooker Mexican Chicken Soup

Mexican Chicken Soup

Miz Helen's Kitchen

Ingredients

1 (15 ounce) can pinto beans, drained

1 (15 ounce) can black beans, drained

1 (10 ounce) can Rol Tel, Original

1 (15 ounce) can stewed tomatoes

1 (12 ounce) bag frozen whole kernel corn

32 ounces chicken broth

1 tablespoon olive oil

1 large onion, chopped

1 (4.5 ounce) can green chilies, chopped

2 cloves garlic, minced

3 to 4 cups cooked chicken

1 teaspoon salt

1 teaspoon pepper

1-1/2 teaspoon chili powder

1/2 teaspoon dried cumin

1/2 teaspoon oregano

sour cream, baked tortilla strips, and chopped fresh green onions for garnish

Directions

In a 6 quart slow cooker, stir together the pinto beans, black beans, Rol Tel, stewed tomatoes, whole kernel corn and chicken broth.

Sauté the onion, green chili and garlic in 1 tablespoon olive oil, until the onion is clear.

Stir the onion mix into the cooker with the other vegetables.

Stir in the cooked chicken, mix well.

Add the salt, pepper, chili powder, cumin, and oregano.

Place the lid on the cooker and cook on low for 5 hours or high for 2 hours 30 minutes.

Serve hot and garnish with sour cream, baked tortilla strips and fresh chopped green onions.