Mexican Chicken Corn Soup Recipe
Submitted by: jacqueline austin nebulized
2 pounds chicken tenders
2 cans (7 oz size) Mexican style corn
1/4 cup chopped green bell pepper
1 can (10 oz size) tomatoes
1 can (15 oz size) black beans
2 cans (14.5 oz size) chicken broth
1 package taco seasoning mix
1 cup shell pasta
Place all ingredients except pasta into crockpot and cook on LOW for 6-8 hours.
Add pasta in the last hour and a half of cooking time.