The weather has hardly been cold at all this winter but I've still made this more than a few times. My list of ingredients are as follows:
1 can of black beans rinsed and drained
1 can of kidney beans
1 can of navy beans
1 can of Rotel ( I use the Original)
1 can drained whole kernel sweet corn
1 can drained shoepeg corn
1 can of tomato sauce
1 package of taco seasoning
4 partially thawed chicken tenderloin or 2 partially thawed chicken breast
After tossing all the ingredients into the crock pot I place the chicken on top of the mixture.
Cooking on high approximately 4.5 hours or until the chicken is fully cooked. If you use the tenderloins it will be fully cooked. After the chicken is cooked, I remove it from the soup into a bowl and shred. Then I return it to the crock pot and mix. The soup can be kept on warm until you are ready to serve.
The kids like to crumble tortilla chips on top of the soup, it does make it yummy! Sour Cream pairs well on top as well.
Any time I've taken this soup to a pot luck, it has always been a hit! It doesn't ever disappoint!