This soup tastes like the famous Tex-Mex King Ranch Chicken casserole and is comforting. It's easy to make in a slow cooker.
Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 10.5 oz cream of chicken soup. 1 can 10.5 oz cream of mushroom soup. 1 can 10 oz diced tomatoes with green chilies, undrained. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon dried oregano. Salt and pepper, to taste. 2 cups chicken broth. 1 cup shredded cheddar cheese. Tortilla strips or chips, for serving. Fresh cilantro, chopped, for garnish optional.
Instructions: In a slow cooker, combine diced chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, black beans, corn, onion, garlic, chili powder, cumin, paprika, dried oregano, salt, and pepper. Pour in chicken broth and stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and flavors are well combined. Before serving, stir in shredded cheddar cheese until melted and fully incorporated. Serve hot with tortilla strips or chips, and garnish with fresh cilantro if desired.
Prep Time: 15 minutes
Cook Time: 360 minutes
Pierre M