A member of my book club made this for book club the other night and I had to try it. I made some changes to the recipe she used as I thought I might like it a bit spicier. It is also pretty unusual for me to make something with so many canned goods, but having tasted it, I knew I could make it work.
1 16oz can of black beans (drained and rinsed)
1 16oz can of chili beans
1 can whole kernel corn (drained and rinsed)
1 80z can of tomato sauce
2 cans of rotel (I got the spicy ones with habaneros, but you can use the cans with diced green chilis if you have a delicate palate)
1 package of taco seasoning (again I used the spicy version)
3 whole skinless, boneless chicken breasts.
Place all ingredients except the chicken in a crock pot on low heat. Stir ingredients to mix in the taco seasoning well. Place the chicken on top of the soup and press down just enough to lightly cover the chicken. Cover and cook for five hours. Remove chicken from soup and shred. Return shredded chicken to the pot and cook for 2 more hours. Serve with shredded cheese and tortilla chips – you could also top with sour cream if desired. The soup turned out well. You could certainly speed the process by cooking this on the stove top and poaching the chicken in broth, and then shredding it and throwing it in the pot. Either way, it is a good meal on a cold day and we have had our fair share of those as of late here in Savannah. I found the base for this recipe on allrecipes.com.