From Elizabeth Smith

– This soup can be cooked in a crock pot, or on top of the stove.

Ingredients:

  • 2 or 3 chicken breasts
  • 1 can niblet corn – or equal amount frozen
  • 1 can black beans drained and well rinsed (14 oz./398 ml.)
  • 1 can diced tomatoes (28 oz./796 ml.) – treat 1/2 of the volume in blender
  • 1 1/2 litres chicken broth
  • 2 chopped garlic cloves
  • 1 sweet onion, chopped
  • 1-2 tsp.cumin (personal preference)
  • taco seasoning (amount depends on personal taste) Start with 2 tsp.
  • salt to taste

Optional toppings:

  • corn chips
  • diced¬†avocado
  • sour cream
  • sliced limes
  • chopped cilantro
  • grated cheese
  • chopped onions
Directions:
  1. Crock pot instructions: Place in pot, simmer on high for 3-4 hrs. or 3-4 hrs. on high.
  2. Stove top method: Sear the chicken breasts in a frying pan, then cut the meat into cubes. Put all the ingredients in a soup pot, and simmer for a couple of hours.