If ever there was an award for the easiest soup recipe this surely would win! Don’t be fooled though, it is surprisingly tasty. What’s not to love about a meal you throw in the slow cooker in the morning and come home to at the end of the day!
1 can black beans
1 can corn
1 can diced tomatoes
5 cups chicken broth
1 cup salsa
1 package taco seasoning mix
4 boneless, skinless chicken breast halves
Although the recipe calls for 1 cup of salsa, I use a small container of (medium heat) pico de gallo. Since most of the ingredients are canned, I like the fresh pop it provides. Using the whole container does give the soup quite a kick, so adjust according to the palates of the people you will be serving. Layer all the ingredients in a slow cooker and cook on low for 8 hours. Remove and shred the chicken, returning it to the pot.
Garnish with: grated cheese, sour cream, cilantro, tortilla chips, or sliced avocado. This soup is great served with tortillas, corn bread, or quesadillas.
kayskitchendotnet 
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