Credit goes to my scrapbooking buddy, "H", for introducing me to this one. It has become a family favorite for us, and I have often served it at gatherings with no leftovers to speak of!
Ingredients
4 small cans of chicken broth (I add this last because I often use less)
1 cooked chicken, shredded and deboned (See bottom for an alternative)
2 cans of yellow corn, drained (I use one can)
1 can of black beans, drained and rinsed (I use two cans)
1-16 oz. jar of mild chunky salsa
2 small cans of tomato sauce
1 medium onion, chopped
Toppings (optional)
tortilla chips
shredded colby-jack cheese
sour cream
Mix all ingredients in a large crock pot, adding chicken broth last. Add enough broth to desired consistency. Either cook on high for 3-4 hours or let simmer on low for about 6-8 hours.
To serve, ladle soup into a large bowl. If desired, top with crushed tortilla chips, shredded cheese, and/or a dollop of sour cream.
***My Chicken Alternative
I start this recipe in the morning - the house smells so good all day! I use four skinless, boneless chicken breasts. Trim them of all visible fat and skin and place in the crock pot with some water, onion powder, and garlic powder. Cook on high for about 4 hours. Remove from crock pot and set aside to cool enough to work with. Wipe out the crock pot and assemble the soup. Shred the chicken and add to soup. Cook on high for 3-4 hours.
