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Ingredients
- 3 boneless skinless chicken breasts
- 1 can (16 oz.) of refried beans
- 1 can (15 oz.) black beans
- 1 can (15 oz.) diced tomatoes
- 1 cup chicken broth
- 1 cup frozen corn
- 1/2 cup salsa
Ingredients
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Instructions
- Combine all ingredients in a ziplock back and freeze. When ready, cook on low for 8 hours.
- Just before serving, remove chicken breasts and slice/shred into bite-sized pieces. Stir back into the soup.
- To serve, garnish with crushed chips, cheese, and green onions.
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