I am a big fan of Mexican food! It has been my favorite since I was a child. Could you believe that Mexican is my favorite food, yet I hate beans and fresh tomatoes? Well it’s true! That’s why I love doing Mexican food at home, and when it can be done in the crock-pot that makes my life so easy! I recently started babysitting for a friend for a few hours a day when her little girl gets off from school until she can get home from work. I have been doing a lot of crock-pot meals because of this. I throw it in before I leave, and when I come home the whole house smells yummy!
To make this soup you will need:
– 1 large can diced tomatoes (as long as they are heavily seasoned and cooked I can eat them)
– 1 can corn
– 1 can black beans (I got these for my hubby and added them after I got what I wanted! If you like beans just add it in the crock pot)
1 can cream of chicken soup (If you can not eat gluten try adding more broth and tomato paste and not the soup. My dad and mother-in-law both can not have it and since my mom will probably be using this recipe I thought I would share)
– 1 can tomato paste
– 1 can green chili’s (add to taste. I love spice and added the whole can!)
– 1 can chicken broth
– 3 tbsp. taco seasoning
– 1lb chicken shredded.
When I made this soup I just put a few boneless chicken breasts in the soup whole to cook, and when it was done I took them out shredded them and added it back to the chicken. This was a lot easier then having to cook the chicken ahead.
Easy as can be! I topped it with some cheese, sour cream, and crumbled tortilla chips. Hope you all enjoy! Leave me a comment and let me know what you think!