– 1 jar 16 ounce mild chunky salsa – 2 cans 14.5 ounces each peeled and diced tomatoes – 2 cans 14.5 ounces each chicken broth – 8 skinless boneless chicken breast halves – 2 cans 16 ounces each black beans, drained – 1 onion chopped, or 2 tablespoons dehydrated minced onion – 3 cloves garlic chopped, or 1 teaspoon dried minced garlic – 2 tablespoons olive oil – ½ teaspoon salt – 1 teaspoon ground black pepper – 1 teaspoon garlic powder – 1 tablespoon onion powder – 1 tablespoon chili powder – 2 tablespoons dried parsley – 1 bag 15 ounce frozen corn macaroni
Add chicken breasts*, black beans*, chopped onion, minced garlic, olive oil, salt, pepper, garlic powder, onion powder, chili powder, add parsley, and cook on low for 6 to 8 hours.
About 20 minutes before serving, remove chicken breasts from soup and dice or shred.
About 5 to 10 minutes before serving, add the frozen corn and stir.
Serve hot topped with shredded cheese, sour cream, avocados, and tortilla strips—and any other favorite toppings.