Slow Cooker Chicken Fajita Soup

• 1 pound boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1½ cups water
• 1 teaspoon ground cumin
• ½ teaspoon dried cilantro
• 1 cup shredded cheddar cheese
• Optional Toppings:
• sour cream
• diced tomatoes
• green onions
• cilantro
• lettuce
• diced avocado
• tortilla strips

Instructions

• Spray your slow cookware with change of state spray. Add chicken to rock bottom of the slow cookware.

• during a medium sized bowl, combine cream of soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the highest of chicken.

• Cook on low for 4-6 hours. take away the chicken and shred with 2 forks. Place into the slow cookware and add chopped cheese. Continue change of state till cheese has thawed concerning quarter-hour. Serve along with your favorite toppings.

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