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Mexican Soup
Easy Mexican soup that's great for Fall and Winter!
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2 chicken breasts
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1
bag of Spanish ready rice
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1
can of corn
drained
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1
can of black beans
drained
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1
can of cheddar cheese soup
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1
can of Mexican stewed tomatoes
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1
small can of chopped green chilies
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3
cups
of water
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1
package of fajita seasoning
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Shred chicken in the crockpot for 4 hours with 1 cup of water and the fajita seasoning. Cook on high for 4 hours.
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Transfer the chicken to a large pot.
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Add in the corn, black beans, tomatoes, green chilies, 3 cups of water, and rice.
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Bring to a high boil, then let simmer for 5 minutes.
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Add in the cheddar cheese soup and mix in.