| Cook Time | 6 hours |
| Servings |
servings
|
Ingredients
- 2 boneless skinless chicken breasts seasoned as desired
- 1/2 onion diced
- 1/2 c water
- 1-15 oz can beans (great northern, black or pinto)
- 1-15 oz can tomatoes
- 1-8 oz can tomato sauce
- 1- 15 oz can corn
- 2 cloves garlic
- 1 Tbsp Dry Ranch Dressing mix
- 1 Tbsp Chicken Bullion Granules
- 1 1/4 teaspoon each: cumin, lemon pepper, chili powder, and salt
- 4 c water
- 1/2 c flour
- 1 c water
Ingredients
|
|
Instructions
- Place the chicken breasts in crock pot. Season chicken as desired (I use garlic salt and seasoned salt) before adding onion and water. Cook on high until meat is cooked or mostly cooked (about 4 hours):
- Remove meat and cut into bite sized pieces. Return to crock pot. Without draining any of the item in cans, add beans, tomatoes, tomato sauce, corn, garlic, ranch dressing mix, chicken Bullion, seasonings and water.
- Cook on high for 2 hours or until meat is cooked through.
- 30 min before serving, add ½ c flour to 1 c water to make a paste and add to soup to thicken broth.
- Serve with tortilla chips, cheese and sour cream, if desired.
- To cook this in a crock pot (slow cooker), place seasoned chicken, diced onion and about 1/4 c. water in the crock pot. Cook for 4 hours on low or until chicken is cooked through. Remove chicken and cut into bite sized pieces. Return to the crock pot. Add the rest of the ingredients and cook for another 30-45 min on high or 1-2 hours on low.
Share this Recipe