Mexican Chicken Soup

• 1 1/4 lbs boneless skinless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts
• 2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
• 2 cups water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
• 1 teaspoon ground cumin
• light sour cream (optional)
• crushed tortilla chips (optional)

1. Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
2. In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
3. Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
4. Each serving equals 1 1/2 cups.

chicken, cream of chicken soup, water, black beans, tomatoes, ground cumin, light sour cream, tortilla chips

Taken from www.food.com/recipe/mexican-chicken-soup-232114 (may not work)