Chicken Fajita Soup

The easiest recipe to throw together! Don't forget to prep the toppings, they make the dish.

Recipe adapted Found Here 


1 pound boneless, skinless chicken breasts (3 large pieces)
2 (10.75 ounce) cans condensed cream of chicken soup (Healthy Request Campbell's)
1 cup salsa (fresh refrigerated, I use the whole container)
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon ground cumin

Toppings:
sour cream
diced tomatoes
green onions
diced avocado
tortilla chips
Mexican cheese

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. I always put my chicken in frozen (if cooking on low).

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, and cumin. Pour over the top of chicken. Cook on low for 6-8 hours.

Remove the chicken and shred. Place back into the slow cooker and stir. Serve with your favorite toppings.