Mexican Chicken Soup

Recipe by Indiana Debbie
READY IN: 4hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
  • In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
  • Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
  • Each serving equals 1 1/2 cups.
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