TexMex Substitute - Texas Pantry Crock Pot Soup
Texas Pantry Crock Pot Soup Recipe Ingredients: 1 can (15.25 oz) black beans - drained/rinsed 1 can (15.25 oz) pinto beans - drained/rinsed 1 can (4 oz) fire roasted diced mild green chiles 1 can (14.5 oz) fire roasted diced tomatoes 1 can (14.75 oz) cream style sweet corn 1 can (19 oz) mild red enchilada sauce 1 can (12.5 oz) chicken breast packed in water drained 1 cup low sodium chicken broth 1 tbsp ground cumin 2 tsp dried cilantro leaves 1 tsp chili powder 1 tsp paprika 1 tsp garlic powder Optional Garnishes: sour cream or plain Greek yogurt sliced fresh avocado shredded sharp cheddar tortilla chips or Fritos® fresh cilantro leaves chopped red onion fresh or pickled jalapeño fresh squeezed lime shot of pepper sauce Directions: Plug in the crock pot and set it on high heat. Separate chicken it with a fork in the crock pot bowl. Mash it up against the sides of the bowl with the fork until the meat is shredded. Place all the ingredients (except the optional garnishes) in the crock