Taco Soup with Roasted Chicken

1, 15-oz. can Bush’s Black Beans, drained & rinsed 

1, 15-oz. can Bush’s Cannellini Beans (white kidney beans), drained & rinsed

1, 15-oz. can petite diced tomatoes

1, 15.25-oz. can whole kernel corn, drained

1, 10.75-oz. can Campbell’s Cream of Chicken soup

1, 8-oz. pouch green chili enchilada sauce w/roasted tomatillo & garlic

1, 1.25-oz. envelope Ortega taco seasoning mix

Deli-roasted chicken breasts (both), cut up bite-size

2 cups Swanson’s chicken broth (16-oz.) or a 14-oz. can chicken broth

Garnish: sour cream, grated sharp Cheddar cheese

Rinse beans well under cold running water (to get rid of the “can” taste), drain. Combine all of the ingredients in large crock-pot, stirring well to mix. Cook on high for 4 hrs. or low for 6 hrs. Makes about 2-1/2 quarts.

Garnish with a dollop of sour cream and sprinkling of grated cheese.

Serve with: Mother’s Hot Mexican Cornbread, Jan. 2013

              or: Best Cornbread Muffins, Jan. 2013

#1 For food safety, never fill a crockpot less than ½ full and no more than 2/3 full. This ensures that your food will cook more evenly.

#2 Crockpot liners are worth the extra money, keeping the inside of your cooker from getting hard-to-remove stains.