Love this one from my friend Kate....thanks Kate! I made some changes from the original...
to make it quicker and easier. If you want this hotter, use mexican diced tomatoes.
I thought it was pretty mild even with the hot salsa...
1 onion, chopped
3 cloves garlic, minced
2T Olive oil
6 chicken breast halves, boneless, skinless cooked and shredded/cubed (can use leftover chicken or even rotissorie chicken)
5 c. chicken broth
1 jar hot salsa (16oz)
2 cans diced tomates, undrained (14.5oz ea)
1 can of crushed tomatoes (14.5 oz)
1 can tomato soup
3 T chili powder (I use TS Wahoo! Chili Seasoning)
1 can corn, drained (or two cups frozen corn; I love to use TJ's roasted corn)
2 cans chili beans (16oz) undrained
8 oz. sour cream
In skillet, cook onion and garlic in olive oil til slightly browned. Put in crock pot. Add rest of ingredients and stir to combine. Put on low for 4-6hrs.
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