Today i'm sharing with you a fast and simple slow cooking utensil soup from Six Sisters’ newest reference the twelve days of Christmas. I even have become friends with the Six Sisters through blogging and conferences. They still amaze ME with all that they are doing and that i love however they place AN importance on family and traditions. They started blogging as the simplest way to stay up-to-date with all six sisters and it's mature into one thing unbelievable. this is often currently their third reference that they need printed. they need such delicious and simple family friendly recipes. I couldn’t wait to seem through their newest reference and opt for one thing pleasant-tasting to make!
A delicious and simple soup that takes five minutes to throw into the crockpot and you have got an incredible flavor packed soup prepared for dinner!
INGREDIENTS
- 1 pound deboned, skinless chicken breasts
- 2 (10.75 ounce) cans condensed cream of soup
- 1 cup condiment
- 2 cups frozen corn
- 1 (15 ounce) will black beans, drained and rinsed
- 1½ cups water
- 1 teaspoon ground cumin
- ½ teaspoon dried cilantro
- 1 cup chopped cheddar
- Optional Toppings:
- sour cream
- diced tomatoes
- green onions
- cilantro
- lettuce
- diced avocado
- tortilla strips
INSTRUCTIONS
- Spray your slow cooking utensil with change of state spray. Add chicken to the lowest of the slow cooking utensil.
- In a medium sized bowl, combine cream of soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the highest of chicken.
- Cook on low for 4-6 hours. take away the chicken and shred with 2 forks. Place into the slow cooking utensil and add chopped cheese. Continue change of state till cheese has liquid regarding quarter-hour. Serve along with your favorite toppings.
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