Mexican Chicken Soup

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 10
• 3 boneless chicken breasts
• 4 cups chicken stock (1 box)
• 29 ounces tomatoes (the recipes called for a can of tomatoes, but i don't like the chunks) or 29 ounces tomato sauce (the recipes called for a can of tomatoes, but i don't like the chunks)
• 4 ounces diced green chilies
• 5 ounces cream of chicken soup (1/2 can)
• 1 palm full taco seasoning (rachael ray style)
• 1 palm full dried onion flakes (rachael ray style)
• 1 few shakes garlic powder
• 30 ounces chili flavored pinto beans, including juice (2 cans)
• 30 ounces corn, drained (2 cans)

Recipe

• 1 cook on high for about 2 hours chicken, chicken stock, tomatoes, green chilies, cream of chicken soup, taco seasoning, onion and garlic powder. take out the chicken breasts & let them cool off enough to touch them. dice up the breast into bite sized pieces. then, add the chicken back into the crock pot.
• 2 add the beans and corn, then stir. cover the pot back up & reduce the setting to low & cooked the rest of the afternoon.