Mexican Soup


  • 6 cups chicken broth
  • 2 cups beef broth
  • 4 chicken breasts (skinless and boneless)
  • 1 10-oz can diced tomatoes with Chiles (Rotel) (undrained)
  • 1 15-oz can corn (drained)
  • 1 15-oz can black beans (drained)
  • 1 16-oz can pinto beans, drained
  • 1/4-1/2 cup taco seasoning
  • 1/2 teaspoon cayenne pepper (more if you want it super spicy)


Throw all of the ingredients in the crockpot and cook on low 6-8 hours. Once the chicken is cooked through, remove from crockpot, shred (two forks on cutting board works best) and then add back to crockpot.
Optional Garnishes: Avocado, jalapeños, cheddar cheese, black olives, sour cream, tortilla chips.