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Mexican Soup

Easy Mexican soup that's great for Fall and Winter!

Ingredients

  • 2 chicken breasts
  • 1 bag of Spanish ready rice
  • 1 can of corn drained
  • 1 can of black beans drained
  • 1 can of cheddar cheese soup
  • 1 can of Mexican stewed tomatoes
  • 1 small can of chopped green chilies
  • 3 cups of water
  • 1 package of fajita seasoning

Instructions

  1. Shred chicken in the crockpot for 4 hours with 1 cup of water and the fajita seasoning. Cook on high for 4 hours.
  2. Transfer the chicken to a large pot.
  3. Add in the corn, black beans, tomatoes, green chilies, 3 cups of water, and rice.
  4. Bring to a high boil, then let simmer for 5 minutes.
  5. Add in the cheddar cheese soup and mix in.