4 to 5 chicken breasts (thawed but not cooked)
two 15-oz. cans black beans, undrained
two 15-oz. cans Rotel tomatoes, undrained
one 15-oz. can of corn, undrained
one cup salsa (mild, medium or hot, whichever you prefer)
one 4-oz. can chopped green chilies
one 14.5-oz. can tomato sauce
2% milk grated cheddar cheese to put on top when serving
Directions:
1. Combine all ingredients except cheese in large slow cooker
2. Cover. Cook on Low for 8 hours.
3. Just before serving, stir soup to shred chicken.
4. Ladle soup into bowl and top with cheese. Enjoy! (You can also put toasted corn tortilla strips on top).
This sounds good, but do we have any nutritional value on this? I am concerned about using the liquid in the canned items (corn, black beans and Rotel tomatoes) due to the sodium content. If you could share this information and your thoughts about the sodium, I would greatly appreciate that. I wonder for those who are concerned with sodium, if you drained the liquid and replaced it with unsalted, low fat chicken stock, if that would be a good substitute. I welcome your thoughts! Thank you!
this sounds yummy and a nice alternative to the chili I am always making! Would also LOVE to know the nutritional value! thanks for sharing 🙂
This sounds good, but do we have any nutritional value on this? I am concerned about using the liquid in the canned items (corn, black beans and Rotel tomatoes) due to the sodium content. If you could share this information and your thoughts about the sodium, I would greatly appreciate that. I wonder for those who are concerned with sodium, if you drained the liquid and replaced it with unsalted, low fat chicken stock, if that would be a good substitute. I welcome your thoughts! Thank you!
this sounds yummy and a nice alternative to the chili I am always making! Would also LOVE to know the nutritional value! thanks for sharing 🙂
Excellent & Easy! 5 stars