1 pound boneless, skinless chicken breasts or tenderloins
2 cans black beans, drained and rinsed
4 cups chicken broth
1 cup frozen corn
1 16 oz. jar prepared salsa
1 1/2 tsp. cumin
Add everything to the crockpot and cook on low 8 hours. After 8 hours, take the chicken out and cut up or shred. Put chicken back in soup. Serve plain or with chips, cheese, sour cream, avocado, cilantro, etc.
This is a delicious soup that yields lots of leftovers!
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