Chicken Ole Crockpot Soup

I did a lot of potlucks at the school back in my SAHM days. One of my favorite things to do for the teachers was to have an assortment of soups for them to choose from at lunch. This one was brought in by one of the school secretaries and it’s a keeper.

Chicken Ole Crockpot Soup

Ingredients:

1 can Rotel tomatoes

2 cups chicken broth

1 can of corn with the juice

1 can of black beans (drained and rinsed)

3 chicken breasts

8 oz. cream cheese

1/2-1 cup milk (depending on how creamy you want it)

1 packet of dry Ranch dressing mix

1 T. cumin

1 t. onion powder

1 t. chili powder

Directions:

  1. Put all ingredients in a crock pot and cook on high for 4-5 hours or low for 6-8 hours, stirring occasionally.
  2. Remove chicken and shred it. Then place back in soup.

Chef’s Notes: This can be served with crumbled tortilla strips or chips, shredded cheese and/or sour cream. Really, any toppings you’d like. I’m not a big fan of black olives or jalapeños but if you like them feel free to add them.

This recipe is excellent and so easy!

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