We have finally surpassed 70 degrees in Seattle, and so I figured that it’s time to start heating things up in the kitchen too! This hearty soup has got to be one of the easiest and tastiest dinners that I have ever put together. It’s especially great since you can throw it in a slow cooker in the morning before leaving for the day and come home hours later to a hot and yummy dinner!
On a side note, it’s my husband’s 25th birthday this weekend and I’m looking forward to celebrating it with him!
3 boneless chicken breasts, cubed
1 can tomato sauce
1 can diced tomato
1 can corn, drained
1 can black beans, rinsed and drained
1/2 packet taco seasoning (more or less depending on how spicy you would like it)
3 cups chicken broth
For topping – cheddar cheese, tortilla chips and cilantro.
Pour tomatoes, tomato sauce, corn, black beans and taco seasoning in bottom of slow cooker. Stir until the seasoning is mixed in. Add chicken broth and chicken. Put on low for 6-8 hours. Serve soup topped with grated cheese, cilantro and crushed tortilla chips. Serves 4 – 6 depending on how large the portions are.