3-4 frozen chicken breasts
1 Can cream of chicken soup
1 Can cream of mushroom soup
1 Cup salsa
1 15 oz. can of black beans, drained and rinsed
1 Tbs. chili powder
1 Tbs. cumin
1 4 oz. can diced chiles, undrained
1/4 tsp. cayenne pepper
2 Cups monterey jack cheese
Add all of the ingredients, except for the cheese to your crockpot. Cook on low for 5-6 hours or on high for 3-4 hours. Shred chicken and return it to the crockpot. Add cheese and stir. Cook long enough for the cheese to get all melted and then serve.
You can eat it like a soup with cheese, sour cream and tortilla chips as your topping, or you could eat it like a burrito. I've never had as a burrito simply because I love it as a soup too much. This recipe makes quite a bit. It would be enough for a family of 6 at least. I've thought that adding a can of corn would be yummy too. Unfortunately my husband doesn't like corn in stuff, so if you try it out, let me know what you think! Enjoy!