Texas Soup
(from Amy Simms)
3-4 Chicken breasts
1 can cream of chicken soup
1 can chicken broth (I usually use bullion and water)
Cook in a crock pot 5 hours on high or 8 hours on low or until chicken is done.
One hour before serving, skim the fat and shred the chicken. Then add to crock pot:
1 can drained pinto beans
1 can drained corn
1 can Mexican Rotel
1 can Ranch style beans
1 can cream of chicken soup
Serve with sour cream, tortilla chips, and cheese. YUM!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment