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January Chef's Corner - Slow Cooker Chicken Fajita Soup

Chef’s Corner
Slow Cooker Chicken Fajita Soup

1 pound boneless, skinless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1½ cups water
1 teaspoon ground cumin
½ teaspoon dried cilantro
1 cup shredded cheddar cheese
Optional Toppings:
sour cream, diced tomatoes, green onions
Cilantro, lettuce, diced avocado
tortilla strips

Spray your slow cooker with cooking spray. 
Add chicken to the bottom of the slow cooker.
In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken.
Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

 

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