Ingredients
2tbspcanola oil
2chicken breasts,skinless boneless, cut into cubes
1tspsalt
1tspchili powder
1tsponion powder
1tspgarlic powder
½tspground cumin
½tspground white pepper
¼tspcayenne pepper
8oztomato sauce,(1 can)
4ozgreen chilies,(1 can) chopped
15ozpinto beans,(1 can) rinsed and drained
14½oztomatoes,(1 can) diced
2cupschicken broth
10¾ozcream of chicken soup,(1 can)
Preparation
Pour canola oil into slow cooker and tilt to coat bottom of crock.
Put chicken into bottom of slow cooker.
Mix salt, chili powder, onion powder, garlic powder, cumin, white pepper, and cayenne pepper together in a bowl.
Sprinkle about half the mixture over the chicken.
Turn the chicken and sprinkle remaining spice mixture over the chicken.
Layer tomato sauce, green chiles, pinto beans, and diced tomatoes atop the chicken, respectively.
Whisk chicken broth and cream of chicken soup together in a bowl.
Pour evenly over the diced tomato layer.
Cook on HIGH SETTING for 1 hour.
Stir to spread ingredients evenly throughout the soup.
Continue cooking, stirring occasionally, for approximately 5 hours.
