This recipe serves 4
adults.
Shopping
List
1 pound of boneless,
skinless chicken breasts, uncooked (if you're using frozen, it might need to
cook a little longer)
1 (10 oz) can of Rotel
tomatoes, do not drain
1 (4 oz) can of chopped
green chiles, do not drain
1 (14 oz) can of creamed
corn
1 (10 oz) can of cream of
chicken soup
1 cup of chicken stock or
water
1 tablespoon chili powder
2 cups frozen corn
kernels
Shredded cheese and/or
chopped green onions to garnish
In your slow cooker,
layer the first 7 ingredients.
Cover and cook on low 6
to 8 hours or on high 3 to 4 hours. About 30 minutes before you're ready
to eat, remove the lid and shred the chicken up right inside your slow cooker
using two forks. Stir in your frozen corn, return the lid and continue to
cook another 20 or 30 minutes on the low setting.
Ladle your soup into
bowls and garnish with a little cheese and/or green onions. Sour cream or
tortilla chips would be delicious in this soup too!
Enjoy your warm and cozy
soup tonight!
