Slow Cooker Creamy Chicken Fajita Soup from the Dump Cooking Cookbook

Add 2 cans of cream of chicken soup to a bowl.

Pour in about 1 cup of salsa, saving a little for later if desired.

Add 2 cups of frozen corn to the bowl.

Add 1 can of rinsed and drained black beans.

Pour in 1.5 cups of water.

Add 1 teaspoon of cumin and 0.5 teaspoon of cilantro leaves to the mixture.

Mix all the ingredients in the bowl well.

Spray the slow cooker with cooking spray and add 3 large frozen chicken breasts.

Dump the mixed ingredients from the bowl over the chicken in the slow cooker.

Put the lid on the slow cooker and set it to high for 2-3 hours or low for 4-6 hours.

After about 5 hours on high, remove the chicken, shred it, and return it to the soup.

Stir the shredded chicken into the soup and serve.

Equipment Needed

Spice Level: