Slow Cooker Chicken Fajita Soup

Recipe From: Shiree Christensen

VIA

Ingredients

1 pound boneless, skinless chicken breasts

2 (10.75 ounce) cans condensed cream of chicken soup

1 cup salsa

2 cups frozen corn

1 (15 ounce) can black beans, drained and rinsed

1½ cups water

1 teaspoon ground cumin

½ teaspoon dried cilantro

1 cup shredded cheddar cheese

Optional Toppings:

sour cream

diced tomatoes

green onions

cilantro

lettuce

diced avocado

tortilla strips

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.

Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.