Erika is a Syracuse native who lives in Rochester with her husband and daughter. She is a research insights consultant with Excellus BlueCross BlueShield.
Latest posts by Erika Gruszewski (see all)
- Healthy Snacking Tips from a Football Party Veteran - February 2, 2022
- Why I Will Be in Line for A Flu Shot This Year - February 21, 2021
- Small Steps to Prevent Big Falls: Protecting Older Adults from Injury - February 20, 2021
| Servings |
servings
|
Ingredients
- 5 8 oz. chicken breasts raw, boneless, skinless
- 1 15 oz. can pinto beans rinsed and drained
- 1 15 oz. can black beans rinsed and drained
- 1 28 oz. can diced tomatoes try for low-salt tomatoes in juice
- 1 12 oz. jar salsa pick your favorite!
- 1 lb. corn frozen and then thawed
- 1 jalapeno fresh and diced, if you like some extra spice
Ingredients
|
|
Instructions
- Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over the chicken and then layer on the beans, corn, and jalapeno.
- Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
Soup sounds delicious.