2-3 chicken breasts
2 cans Ro-Tel (any kind you like)
1 can kidney beans, rinsed
1 can black beans, rinsed
1 can corn (I used no salt added)
1 onion, chopped
2 cups chicken broth (I used a low salt, organic broth)
1 1/2 cups water
1 tablespoon chile powder
1 tablespoon garlic powder
1 tablespoon ground cumin
1 teaspoon cilantro, chopped
Dollop of sour cream
Handful of cheddar cheese, shredded
Place ingredients (but not the toppings) in crock pot and cook on low for 8 hours. If you are in a rush, high for 4 hours should work. I mixed the ingredients except the chicken together the night before, and then threw the chicken in that morning, set the timer on the crock pot and scooted off to work.
We served the soup with a little bit of sour cream, a sprinkling of cheese, and a couple tortilla chips. Jon also made some yummy cornbread. It was delicious, the chicken fell apart, the tortilla chips gave it a little crunch, and I was basically in food heaven.
Is it lunch time yet? I'm already ready to eat another bowl of this!