Today’s recipe is Easy Chicken Salsa Soup. Toss it in the crockpot and let it go until dinnertime.
Yields: about 6 servings
Prep time: about 45 minutes
Cooking time: 6-8 hours (slow cooker)
1 can Rotel
2 boneless skinless chicken breasts
4 or 5 cups shredded cheddar cheese (can be reduced fat)
1. Bake the chicken breasts at 375 for 30-40 minutes, cutting into the center of each to see when they are fully cooked. Let them cool and shred them with knife and fork. You can also cut them into small strips or squares–the texture of shredded is nice for soup.
2. Combine all the ingredients (do not drain the Rotel!) in a crockpot. Cook on Low 6-8 hours or High for 4-5 hours, until hot and the cheese is fully melted, stirring occasionally.
3. This is great on its own or served with tortilla chips.