Perfect for a cold day when you feel the sniffles coming on. Serves 4 but easily doubled based on the size of your Crockpot.
2 boneless skinless chicken breasts
1/2 onion, diced
15 oz. canned black beans, drained/rinsed
1 cup frozen corn (fresh or canned/drained works too)
14.5 oz. can diced tomatoes (do not drain)
3 cloves minced garlic
chili powder to taste
red pepper flakes to taste
1 1/2 cups chicken or vegetable broth
1/2 cup water
to serve: tortilla chips, shredded cheddar cheese, sour cream, diced avocado
Combine all ingredients in the Crockpot. Add the chicken last so you can stir the soup. Cook on high for 3-4 hours or low for 6-8 hours.
When there is about 30 minutes left of cooking time, remove the chicken and shred with two forks. Return to Crockpot, stir, and finish cooking.