We taste-tested this easy recipe at our Ronald MacDonald Enrichment Service Project!
4 cans cream of chicken soup
4 chicken breasts
2 cups salsa
3 small cans of green chilies
1 package taco seasoning
2 cups drained black beans
Put in crock pot for 8 hours, shred chicken and serve. Serve over tortilla chips, garnish with sour cream, olives, cheese.
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