Dinner Tonight: December 3, 2015 Archive » Slow Cooker Chicken Santa Fe Soup

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One person begins tapping or clapping a beat. The others try to follow along. When the leader stops, the last person to stop is out!

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This recipe comes to us courtesy of our friends at AAFCS and the University of Kentucky Cooperative Extension. If you don’t have a slow cooker, you could make this soup on the stovetop; simmer all ingredients in a large stock pot for 1 hour.

Ingredients

4 frozen boneless, skinless chicken breasts

1 (7 oz) can chopped green chiles

1 (8 oz) bag frozen corn

1 (28 oz) can diced tomatoes, no salt added

1 (15 oz) can black beans

1 (14 oz) can low sodium vegetable broth

1 (32 oz) box low sodium chicken broth

3 tablespoons low sodium chili seasoning mix

Instructions

Place all ingredients in slow cooker and simmer for 6-8 hours on Low (3-4 hours on High).
Remove the cooked chicken and shred with two forks.
Return chicken to the soup and serve.