Ingredients
4 cooked chicken breasts, shredded
1 tsp. garlic powder
1 Tbsp. dried cilantro
1 Tbsp. cumin
1/2 tsp. chipotle chili powder (or regular chili powder if you can't find it, but definitely best with the chipolte)
5 c. water with 5 chicken boullion cubes (or 5 tsp. boullion granules)
1 16 oz. jar medium chunky salsa
1 15 oz. can white corn, drained
1 15 oz. can black beans, drained and rinsed
Put all ingredients into crock pot.
Cook on high for 3-4 hours, or on low for 5-7 hours (better).
Serve topped with shredded Moneterey Jack cheese, sour cream, fresh cilantro, diced avocados, and tortilla chips.
This soup is one of my family's favorites!
1 tsp. garlic powder
1 Tbsp. dried cilantro
1 Tbsp. cumin
1/2 tsp. chipotle chili powder (or regular chili powder if you can't find it, but definitely best with the chipolte)
5 c. water with 5 chicken boullion cubes (or 5 tsp. boullion granules)
1 16 oz. jar medium chunky salsa
1 15 oz. can white corn, drained
1 15 oz. can black beans, drained and rinsed
Put all ingredients into crock pot.
Cook on high for 3-4 hours, or on low for 5-7 hours (better).
Serve topped with shredded Moneterey Jack cheese, sour cream, fresh cilantro, diced avocados, and tortilla chips.
This soup is one of my family's favorites!
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