When Fall comes and the temperatures drop, I find I change the way I cook. Instead of the lighter fare of summer; warm foods like soups and stews are a mainstay. Today's recipe is an easy soup that is good on a cool day.
Mexican Chicken Soup
1 1/2 pounds boneless, skinless chicken breast, cut into 1/2" pieces
2 cans cream of chicken soup
2 cups water
1 15 ounce can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes and green chile peppers, undrained
1 teaspoon ground cumin
sour cream (optional)
crushed tortilla chips (optional)
Brown chicken in skillet coated with cooking spray and transfer to slow cooker. In a bowl combine soup, water, beans, undrained tomatoes, and cumin. Pour over chicken in slow cooker.
Cover and cook on low for about 6 hours. Ladle into bowls and if desired, top with sour cream and sprinkle with crushed tortilla chips.
If you want to find more slow cooker recipes, visit Sandra at Diary of a SAHM.