courtesy of my friend Jaylyn, who delivered some of this soup to us when we brought CaiQun home from China; it immediately became one of Matt’s favorites
4 chicken breast halves (frozen or fresh)
2 15 oz. cans black beans un-drained (low sodium works well)
2 15 oz. cans Rotel OR Mexican stewed tomatoes
1 cup salsa
4 oz. can chopped green chilies
14.5 oz. can tomato sauce
15 oz. can of corn (drained)
Combine all ingredients in a large crock pot. Cover and cook on low for 8 hours.
Remove chicken breasts, shred with fork, and stir back into soup.
Serve with chips, shredded cheese, and/or sour cream.
Cook completely and freeze instead of serving immediately.
Thaw and heat before eating.