Serves: 6-8
Prep time: 15 minutes + 6-8 hours in the slow cooker
- 2 cups water
- 1 15 oz. can crushed tomatoes
- 1 8 oz. can tomato sauce
- 1 15 oz. can chicken broth
- 1 tsp. cumin
- 2 tbsp. flour
- 1 tbsp. dried onion
- 1 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp. baking powder
- 1 tsp. garlic salt
- 1/2 tsp. pepper
- 1 15 oz. can pinto beans
- 1/2 cup rice (white or brown)
- 1 4 oz. can green chilies
- 2 chicken breasts
Place the water, tomatoes, tomato sauce, chicken broth, cumin, flour, onion, salt, chili powder, garlic salt, and pepper in a slow cooker. Mix well. Add the rest of the ingredients and cook on high for 3-4 hours or low for 6-8 hours. Remove the chicken from the slow cooker and shred it. Return it to the slow cooker.
Serve soup with shredded cheese, sour cream, and tortilla chips.
** Could substitute the chicken for beef or pork.
** Double the recipe and freeze the extras for another day.
** Make a meatless version by omitting the chicken and adding another can of beans.
