This soup has got to be one of the EASIEST meals I have ever made; yet it was surprisingly delicious! I am always going to keep these ingredients stocked in my pantry for those crazy nights when I need a fast meal.
Even if you don’t have a slow cooker, you could easily prepare it in a large stock pot over medium heat for about 20 minutes.
Serves: 6
One of the easiest meals I have ever made, plus my entire family loved it!
5 minPrep Time
3 hrCook Time
3 hr, 5 Total Time
Save RecipeIngredients
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (15 ounce) can sweet corn, drained
- 1 (12.5 ounce) can chicken breast, drained
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10 ounce) can green enchilada sauce
- 1 (14 ounce) can chicken broth
- 1 (1 ounce) packet taco seasoning
Instructions
- Spray slow cooker with nonstick cooking spray.
- Pour all the ingredients into slow cooker and stir together.
- Cook on low heat for 2-3 hours.
- Serve with shredded cheese and tortilla chips.
Notes
To make this a quick and easy freezer meal, pour all ingredients into a resealable gallon-sized freezer bag. Lay bag flat in the freezer. When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours. Spray slow cooker with nonstick cooking spray. Dump all the ingredients from the bag into slow cooker and stir together. Cook on low heat for 2-3 hours. Serve with shredded cheese and tortilla chips. Makes 6 servings.
Had the most AWESOME time at the BYBC yesterday and had so much fun meeting you all. Looking forward to many more fun times in the future, have a great Sunday!
Warmly, Michelle
Faith, Trust & Pixie Dust
PS - Lauren, next time you're in the USU computer lab, say hello to my son "Jeff" for me {he's the manager there!}.
~Amber @ Dessert Now, Dinner Later!
Sheree
The Hartungs Blog
thehartungs.blogspot.ca