Mexican Chicken Soup

1. 1

   Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.

2. 2

   In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.

3. 3

   Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.

4. 4

   Each serving equals 1 1/2 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.