We love soup any time of the year, but there’s definitely something better about enjoying them during the fall and winter months. I first tried this one about 10 years ago at a team luncheon and I’ve been making it ever since. Easy, minimal prep, and delicious!!!
1 small onion, cut into 8 wedges
1 cup frozen corn, thawed
2 cans {14 oz.} Rotel
2 cloves garlic, minced
1-2 lbs. chicken breasts
2 cups chicken broth
3 tbsp. tequila, optional {I didn’t use any!!!!}
1/4 cup sour cream
Ingredients
1 yellow onion, cut into 8 wedges
1 C. frozen corn
2 (14 oz.) cans Rotel
2 cloves garlic, minced
2 C. chicken broth
1-2 lbs. boneless, skinless chicken breasts
3 TBSP. tequila (optional)
Salt & pepper, to taste
Directions
- Cut onions into wedges and layer inside bottom of slow cooker.
- Add corn, Rotel, & garlic. Stir all to combine.
- Place chicken inside slow cooker and pour chicken broth on top (if you’re adding the tequila, mix the broth and liquor together first before pouring into slow cooker).
- Cover with lid and simmer for 8 hours.
- Remove chicken and shred. Return to slow cooker and stir into liquid until combined.
- Top with tortilla strips, sour cream, avocado…and whatever else tickles your fancy.
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