1 cup Pace picante sauce
2 (10.5 oz) cans of cream of chicken soup
1 can Rotel tomatoes and green chiles
1 (15oz) can black beans, drained and rinsed
1 (15oz) can corn, drained
1 tsp cumin
1/4 tsp cayenne pepper
4 c water
Add a little chicken bouillon
2 boneless skinless chicken breast or 4-5 tenders
Put in crock pot cover on low for 4 hours
Use fork to shred chicken.
Serve toppings: cilantro, avacado, cheese, sour cream, tortilla strips and olives
No comments:
Post a Comment