2 precooked chicken boneless skinless chicken breasts or thighs or 1 can of canned chicken
1 can diced tomatoes (don’t drain)
1 can tomato sauce
1 small can diced green chilis
1 can black beans, rinsed and drained (or 1 cup black beans cooked from scratch)
1 can kidney beans, rinsed and drained (or any other can of beans, even another can of black beans)
1 c frozen corn (or 1 can of corn)
1 onion, chopped
2 c chicken broth (2 c water + 2 tsp “Better than Bouillon” chicken or other bouillon)
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
shredded cheddar or Mexican blend cheese
1-Put chicken, onions, beans, corn, broth, water and spices in the crock pot .
2-Cook on high 6-7 hours or low 8-9 hours.
3-If chicken isn’t already falling apart, shred it with kitchen shears or 2 forks.
*For a 30 minute stove top option, put all the ingredients together in a stock pot. Bring to a boil and boil for 30 minutes, stirring occasionally and turning the temperature on the burner down a bit if needed.
Serve soup with tortilla chips, shredded cheddar cheese, and a dollop of sour cream and sliced avocados.