3 large chicken breasts (or you can use a cooked rotisserie chicken, de-boned)
2 cans cream of chicken soup (undiluted)
1 can Rotel or diced tomatoes and chilies
2 cans Bush's Black Bean Fiesta Grillin' Beans (or 1 can each kidney and black beans)
1 can white corn (drained)
1/2 onion, diced finely
1 pkg. fajita seasoning mix
1 tbsp. cumin
1 tsp. chili powder
32 oz. Swanson Mexican tortilla chicken broth (or regular)
salt and pepper, to taste
grated cheese (I prefer cheddar and pepper jack but any cheese will do)
tortilla Chips
dairy sour cream, to garnish

Combine uncooked chicken, soup (undiluted), Rotel, beans, corn, onions, fajita seasoning mix, cumin, chili powder and broth into pot (or slow cooker).

Stir all ingredients to combine and cook for 30 to 40 minutes on low in pan or turn slow cooker on high for 2 to 3 hours. Soup should be bubbling and chicken completely cooked. Add more broth if too thick.

Season with salt and pepper to taste (may not need any salt).

Garnish soup with tortilla chips, sour cream and your favorite grated cheese.

Note: We prefer a cooked rotisserie chicken rather than uncooked chicken. That way you get dark and white meat. Then we put it in a pot on the stove until bubbling. Also, this is excellent to use leftover turkey at Thanksgiving.

Submitted by: Holly