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Prep Time: 15 Minutes Cook Time: 285 Minutes |
Ready In: 300 Minutes Servings: 4 |
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This is just about the easiest soup that you can make and it has that southwestern flavor that my family loves. Just serve it with a salad and bread of choice and you have a warm meal on a cool night. Ingredients:
4 boneless skinless chicken breasts |
2 (15 ounce) cans whole kernel corn |
1 (15 ounce) can black beans, wahsed and drained |
1 (15 ounce) jar salsa |
grated cheddar cheese |
Directions:
1. Spray Crock-pot with Pam.
2. Pour both cans of corn into crock-pot.
3. Pour beans on top of corn.
4. Pour 1/3 of the salsa on top of corn and beans, stir.
5. Place chicken on top of mixture, salt and pepper to taste; cover with the remaining salsa.
6. Cook on high until chicken is tender (approximately 4 to 5 hours).
7. Spoon into bowls and sprinkle with grated cheese.
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