4 to 5 chicken breasts (thawed but not cooked)
two 15-oz. cans black beans, undrained
two 15-oz. cans Rotel tomatoes, undrained
one 15-oz. can of corn, undrained
one cup salsa (mild, medium or hot, whichever you prefer)
one 4-oz. can chopped green chilies
one 14.5-oz. can tomato sauce
2% milk grated cheddar cheese to put on top when serving
Directions:
1. Combine all ingredients except cheese in large slow cooker
2. Cover. Cook on Low for 8 hours.
3. Just before serving, stir soup to shred chicken.
4. Ladle soup into bowl and top with cheese. Enjoy! (You can also put toasted corn tortilla strips on top).
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