Black Bean and Chicken Soup

• 4 whole Large Chicken Breasts
• 30 ounces, weight Canned Black Beans
• 4 Tablespoons Minced Garlic
• 2 dashes Salt and Pepper
• 16 ounces, weight Salsa (1 Jar)
• 6 ounces, weight Frozen Chopped Bell Peppers, Or To Taste (1/2 Bag)
• 6 ounces, weight Frozen Corn (1/2 Bag)

1. Dump all ingredients into a crock pot and cook on medium for about 6 hours (or on high for 4 hours).
2. You can add more or less of the frozen corn, bell peppers, garlic and salsa to taste.
3. My husband and I love a ton of garlic but hold back when serving guests.
4. After cooking, shred the chicken and stir well.
5. Allow to sit in the crock pot for another 20 minutes.
6. Add extra salt and pepper to taste.
7. Serve with tortilla chips and sour cream, garnish with fresh cilantro.
8. (This is also good on soft tortillas or on top of fresh tomatoes and avocado.)

chicken breasts, black beans, garlic, salt, weight salsa, bell peppers

Taken from tastykitchen.com/recipes/main-courses/black-bean-and-chicken-e2809csoupe2809d/ (may not work)