8 ingredients
30 oz Pinto beans canned no salt added
16 oz Chicken dark meat thigh only enhanced raw
30 oz Tomatoes whole stewed canned
1 cup Salsa
4 oz Peppers chili green canned
15 oz Tomato sauce canned
8 oz Chicken broth reduced sodium canned
1/2 cup shredded Mexican blend cheese
6 steps
- Rinse and drain pinto beans.
- Combine all ingredients except cheese in slow cooker. Mix well.
- Cook on low for 8 hours.
- Before serving, remove chicken and cut into bite-sized pieces.
- Add chicken back to soup.
- Ladle soup into bowls and top with shredded cheese.
Tip:
Recipe photo shows a garnish of fresh cilantro leaves.
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