Easy Slow Cooker Chicken Taco Soup
- 1 14.5 oz. can Chicken Broth
- 1 small can Cream of Chicken Soup
- 1 can pinto beans
- 1 can black beans
- 1 can diced tomatoes
- 1 can mild green enchilada
- 1 can sweet corn
- 1 cup of cooked rotisserie chicken – shredded or pulled
Open and pour all cans into a big slow cooker. Don’t drain any of the veggies. The juice goes IN the soup. Stir it well enough to sort of separate the creamed soup. Put the chicken in and stir. Cover, and heat of LOW for 4 hours, OR you can do it on HIGH for 2 hours.
Serve with taco type toppings: sour cream, cheese, avocado, tortilla strips.
TOO easy!! So good.
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