8skinlessboneless chicken breast halves (can be added frozen)
2cans16 ounces each black beans, drained
1onionchopped, or 2 tablespoons dehydrated minced onion
3clovesgarlicchopped, or 1 teaspoon dried minced garlic
2tablespoonsolive oil
½teaspoonsalt
1teaspoonground black pepper
1teaspoongarlic powder
1tablespoononion powder
1tablespoonchili powder
2tablespoonsdried parsley
1bag15 ounce frozen corn
Instructions
Pour salsa, tomatoes, and broth in a large crockpot. 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.
Notes
* This soup makes a big batch. For those of you with smaller crockpots, only add half the chicken and take out a can of beans.