2 chicken breasts
1 can black beans (15 oz) rinsed and drained
1 can corn (15 oz) drained
1 can rotel (10 oz)
4 cups low sodium chicken broth
1 pack taco seasoning
1 8 oz cream cheese (softened )cut into cubes
1-2 cups shredded cheese
Place chicken breasts into crockpot. Pour black beans, corn, rotel, taco seasoning and chicken broth over chicken. Give the mixture a gentle stir. Cover and cook on high 4 hours or until chicken is tender. Remove chicken and shred. Put back into crockpot. Add in the cream cheese and shredded cheese. Whisk the soup gently to incorporate the cheeses. Cover and cook an additional 15 minutes to dissolve the cream cheese. Let sit uncovered for 10 minutes. Serve with tortilla chips or strips.
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