How to make Slow Cooker Mexican Soup

Slow Cooker Mexican Soup Recipe

Ingredients:

1 cup salsa
2 10oz cans cream of chicken soup
1 can Rotel with green chilies
1 15oz can black beans drained and rinsed
1 1/2 cups frozen corn
1 tsp ground cumin
1 tsp hot sauce, or more
1 1/3 cups water
2 boneless skinless chicken breast cut in 1/2. ( can also use rotisserie chicken that’s what I do)
4 large corn tortillas cut into strips
1 cup shredded cheddar cheese ( or any taco mix cheese)
Garnish with cilantro and avacado

Instructions:

In a slow cooker, combine the first 8 ingredients and mix well.
Place chicken in the slow cooker, ensuring it is fully submerged in the mixture. Use a spoon to spread the mixture evenly over the chicken.
Cover the slow cooker and set it to cook on low for 4 hours.
After 4 hours, carefully remove the cooked chicken from the slow cooker and shred it using a fork.
Return the shredded chicken to the slow cooker and add tortilla strips and cheese. Mix well.
Cover the slow cooker again and continue cooking for an additional 30 minutes, allowing the tortilla strips and cheese to melt and blend with the chicken.

Nutrition Information:

Per Serving: