CROCK POT CHICKEN TORTILLA SOUP
2 boneless, skinless chicken breasts
1 can of Campbell's Fiesta Nacho Cheese condensed soup
1 cup chicken broth (I used water with 2 boullion cubes
1 can black beans, drained and rinsed
1 cup frozen corn
1/2 yellow onion OR fajita mix of onions & peppers
1 poblano pepper, seeded and diced
1 anaheim pepper, seeded and diced
2 Tbs minced garlic
2 Tbs olive oil
salt, pepper, cayenne pepper to taste
Step one: Sear thawed chicken breasts in a pan with olive oil and diced poblano/anaheim peppers. Season with salt and pepper (black and cayenne if desired). Flip after 3-4 minutes and add minced garlic and onion (or fajita mix). Continue cooking 3-4 minutes.
Step two: Transfer mixture to crock pot. Add the Fiesta Nacho Cheese soup and chicken broth. Stir a little (mixture will be chunky to start). Cook on low for a few hours, or until chicken can be shredded,
Step three: Remove and shred chicken. Return to crock. Add black beans and corn, stir. Continue cooking for a half an hour.
Step four: Spoon into your bowl and enjoy! You can top with cheese, sour cream... we used fresh pico de gallo, yum!
"Soup is a lot like family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor." ~Marge Kennedy