Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 can chili-style beans (14 oz)
- 1 can corn with juice (12 oz)
- 1 ½ cups water
- 1 cup jarred tomato salsa
- 2 teaspoons taco seasoning
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Begin by placing the chicken breasts, the entire can of chili-style beans (including the juice), and the can of corn (also with juice) into the slow cooker.
- Add Flavors: Pour in the water, followed by the jarred salsa and taco seasoning. Stir gently to combine all ingredients.
- Cook: Cover the slow cooker and set it to cook on low for 3-4 hours. The chicken should be fully cooked and tender after about 3 hours.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add Creaminess: Stir in the heavy cream, ensuring it is well incorporated into the soup.
- Season to Taste: Add salt and pepper according to your preference. Cover the slow cooker again and let it heat through for a few more minutes.
- Serve and Enjoy: Once everything is heated through, serve the soup in bowls and enjoy the creamy, flavorful goodness.
Nutrition
- Serving Size: one normal portion
- Calories: 373