Want a recipe for a soup that’s delicious and hearty and full of flavor? I bet ya do! So take out your handy-dandy crockpot and let’s get started. If you don’t have a crockpot, the stove will work just fine.
This recipe was given to me by a friend of my mother-in-law’s, and I am so grateful to have this wonderful recipe in my collection. It’s that easy go-to meal that I’m sure you will find yourself going to time and time again.
One whole roasted chicken shredded
Two cans of white beans not drained (also called northern beans)
One can of corn drained
1/2 cup Fritos corn chips crushed
One 16-ounce jar of salsa
Small block of pepper jack cheese
32 ounces of chicken stock (not the low sodium)
Turn on your crockpot to high.
Pour in the chicken broth, two cans of beans, can of corn, jar of salsa into the crockpot…
Shred the pepper jack cheese and add it to the ingredients in the crockpot…
While these ingredients are starting to warm up, start shredding the roasted chicken. Once completely shredded, add the chicken to the crockpot…
I was able to get about two cups of chicken from the whole roast.
I accidentally added the crushed Fritos too soon. The recipe says to add it ten minutes before serving. So while the soup is still cooking, ten minutes before you’re ready to eat, pour in the 1/2 cup of Fritos.
The recipes says to add two cloves of crushed garlic and a tsp of cumin. If you have it, then add it. Next time I make this I think I will add some diced onions to the soup for garnish and extra flavor.
After about two to two and a half hours, the soup will be hot and ready…
Sprinkle a little extra cheese and a scoop of sour cream and enjoy!
Thanks for stopping by! Always glad to see all your familiar “square” faces! Til next time 🙂