CrockPot Mexican Chicken Soup

This recipe was so easy and delicious! I think I bought the wrong kind of Ro*tel tomatoes as it was a little hot for me, but apparently Chris liked it that hot as he’s asked me not to change a single thing next time I make it! The original recipe was posted on Home Is Where The Boat Is, I changed it up just slightly

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1 Rotisserie chicken, meat removed and shredded

1 Onion, diced

1 10oz package frozen whole kernel corn

1 15oz can Great Northern beans, drained and rinsed

1 15oz can Great Northern beans; drained, rinsed and mashed in a medium bowl

1 15oz can black beans, drained and rinsed

1 28oz can original Ro*tel tomatoes (I may have accidentally purchased ‘hot’)

1 package mild taco seasoning

1 32oz carton of chicken stock

2 tbsp all purpose flour

1/2 cup milk

– Add all ingredients to CrockPot EXCEPT the rotisserie chicken, the mashed Great Northern beans, the flour and the milk. Cook on low for about 4 hours. After 4 hours (approximately) whisk the flour and milk together, and add to the mashed beans. Add the thickened bean mixture and the chicken to what is already in the CrockPot and cook on low for a further 2 hours. Serve with warm rolls. (additional options for toppings would be sour cream, avocado, chopped cilantro, red onion)

CrockPot Mexican Chicken Soup

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