Mexican Soup Slow Cooker Recipe

Looking for easy yummy crock soup that is a crowd pleaser? This is it. You can even pass on the pasta if you make and freeze for lunches. 

 

• 2 large cans of diced tomatoes
• 1 can of black beans, rinsed
• 1 can of kidney beans, rinsed
• 1 med onion finely chopped
• 1 litre of chicken stock
• 1 cup of water
• 2 packets of low sodium taco seasoning
• 1 cup macaroni
• 3 frozen chicken breasts
• Optional - 1 cup frozen corn

Mix first 7 ingredients in slowcooker and give it a good stir.  Slide in the chicken breasts making sure they are covered by liquid.

In the mean time, cook macaroni to al dente and set aside.*

Cook on high for 5 hours. Remove chicken, chop or shred and add back to pot.

To serve - spoon some macaroni in a bowl, top with soup and stir.  Add a spoon of sour cream and nacho chips to garnish.

* I cook and serve the macaroni separate as it tends to get mushy in left overs. This freezes very well without the macaroni.