The original recipe is from another blog and looked great. But, I always have to tweak it. I had the cream of chicken soup, but I accidentally used it another recipe the night before!! Yikes! Next time, I should post-it note a special ingredient so it doesn't get used.
Ingredients1 pound boneless skinless chicken breasts
1 can vegetarian broth (100% fat free - this is almost all I buy)
1 cup salsa (I had 1/2 container of the Newman's Own Black Bean & Corn Salsa Medium & 1/2 container of Pace Medium Salsa)
1 package taco seasoning
1 bag frozen corn
1 can black beans (rinsed and drained)
Directions1. Put chicken, broth, frozen corn, black beans, and salsa in slow cooker.
2. Sprinkle taco seasoning over everything.
3. Cook on low for 6 hours.
It was a little more like chili. But we loved it. We served it with Tostitos Baked Scoops.
5 out of 5 stars from us.
My DH actually said it was the best chicken chilli recipe we have ever made.