Mexican Corn Soup with Chicken (Gymadre)
| Prep Time: 5 min | Serves: 8 |
| Cooking Time: 360 min | Yield: 115 oz. |
I like to call this Girls BFF soup. It's easy to make and low in fat, and very filling. I make this in the morning in the Crock Pot, and have dinner ready when I get home. The next day I strain out most of the liquid and make chicken quesadillas with the left-overs!
Ingredients
- 2 lb Boneless, Skinless Chicken Breast-frozen
- 32 oz Chicken Broth
- 15 oz black beans, canned
- 15 oz kidney beans, canned
- 1 1/2 cups Medium Salsa
- 29 oz Whole Kernel Corn (canned)
- 1 cup Shredded Mexican Blend Cheese
- 1/2 cup Sour Cream
- 10 sprigs Cilantro, Fresh
Directions
Dump everything into a large slow cooker frozen chicken breasts and all, stir and set to Low for 6-8 hrs. Ladle into bowls and top with shredded mexican style cheese, sour cream and fresh Cilantro.