Slow Cooker Chicken Santa Fe Soup
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.
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
- 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.