Cobble Creek Kitchen

7 boneless skinless chicken breasts, cooked and shredded
 
2 tsp. Chicken Bouillon                                                          

2 c. water                                

1 c. salsa                                 
         
2 cans diced tomatoes
                          
2 tsp. lime juice
                                     
2 Tbl. chopped fresh Cilantro

1 can of Corn, drained

2 tsp. Minced Garlic

2 cans Cream of Chicken Soup

1 C. chopped Red Pepper

2 cans Black Beans, drained and rinsed

4 tsp. Cumin


 Cook chicken.  While chicken is cooking place bouillon, water, salsa
tomatoes, lime juice, garlic, cream of chicken soup, red pepper, cumin
and black beans in crock pot.  Cover and cook on low for 4-6 hrs. Add
shredded chicken, cilantro, and corn.  Cover and cook for 30 min.  You
can serve with shredded cheese and tortilla strips if you want.

 Just a couple of things I did a little different.  I cooked the chicken in the
crock pot with 1c. chicken broth.  It made it really soft.  So you could do
that the night before on low 6hrs.  I took out the chicken and drained the
juices through a strainer and used the juice for the water in the recipe. I
used 1 large red pepper and 3 large cloves of garlic instead of being exact
on the measurements.

Submitted by: Sharon Stone

Categories: Crockpot , Sharon Stone , Soups