We served this delicious soup at our Board Meeting after last Saturday's Power of Moms Retreat. It was a big hit so I thought I'd share.
1 lb. boneless, skinless frozen chicken breasts (they can be frozen or thawed - works either way - just cooks a little faster if they're thawed)
2 cans corn (or 1-2 cups frozen corn)
1 large onion, chopped
2 garlic cloves, crushed or diced (can use bottled minced garlic)
4 cups chicken broth
1 can petite-diced tomatoes
2 cans black beans (drained)
1 can Rotel diced tomatoes and green chilis (or substitute one cup of salsa if you like)
1 t Lawry’s seasoned salt
2 t ground cumin
1 t chili powder
1/8 t cayenne pepper
1/8 t ground black pepper
1 bay leaf
Combine all ingredients above in slow cooker. Cover and cook on high for 6 hours. Shred chicken towards the end of the cooking time (use two forks and it should just fall apart). Discard bay leaf.
Serve with cheese, lime wedges, diced avacado, tortilla chips, chopped green onions, and sour cream as topping options.
(Adapted from a recipe found in from Nov. 98 Southern Living)