1 1/2 lb frozen chicken breast
1 c salsa
1 can(s) diced tomatoes, fire roasted, 15 oz
1 can(s) Rotel tomatoes, any flavor, 10 oz
1 can(s) sweet corn, 14.5 oz
1 c chicken broth
1 pkg taco seasoning mix
1 can(s) black beans, 15 oz
1 can(s) cream of chicken soup, 10.5 oz
1. Place frozen chicken breast in the Crock Pot. Cover with salsa and cook on low for 6-8 hrs.
2. Shred cooked chicken breast.
3. Add remaining ingredients. Stir until combined. Replace cover and cook an additional 1 hr on high.
4. Serve with tortilla chips. Garnish with shredded cheddar cheese, sour cream, and pico de gallo.