Southwestern Chicken And Bean Soup (Crock Pot)

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 1/4 ounce) can whole kernel corn
• 1 (12 1/2 ounce) can chicken breasts
• 1 (8 ounce) can tomato sauce
• 1 (14 ounce) can chicken broth
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1 chili pepper, chopped
• 4 garlic cloves, minced
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 tablespoons dried parsley
• 2 tablespoons fresh lime juice
• fresh ground black pepper, to taste
• monterey jack cheese (optional) or monterey jack pepper cheese (optional)
• sour cream (optional)
• tortillas (optional) or corn chips (optional)

1. Drain and rinse the beans and place in a 6 quart crock pot.
2. Add the chicken, corn, and tomatoes with their juices to the beans.
3. Add the remainder of the ingredients and stir.
4. Cover and cook on low for 6 hours or more.
5. We like this better the second day, and really don't think it can be overcooked!
6. Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.

black beans, kidney beans, tomatoes, whole kernel corn, chicken breasts, tomato sauce, chicken broth, onion, green bell pepper, chili pepper, garlic, ground cayenne pepper, ground cumin, chili powder, parsley, lime juice, fresh ground black pepper, cheese, sour cream, tortillas

Taken from www.food.com/recipe/southwestern-chicken-and-bean-soup-crock-pot-92385 (may not work)