Black Bean and Corn Soup

• 4 boneless skinless chicken breasts
• 2 (15 ounce) cans whole kernel corn
• 1 (15 ounce) can black beans, wahsed and drained
• 1 (15 ounce) jar salsa
• grated cheddar cheese

1. Spray Crock-pot with Pam.
2. Pour both cans of corn into crock-pot.
3. Pour beans on top of corn.
4. Pour 1/3 of the salsa on top of corn and beans, stir.
5. Place chicken on top of mixture, salt and pepper to taste; cover with the remaining salsa.
6. Cook on high until chicken is tender (approximately 4 to 5 hours).
7. Spoon into bowls and sprinkle with grated cheese.

chicken breasts, whole kernel corn, black beans, salsa, cheddar cheese

Taken from www.food.com/recipe/black-bean-and-corn-soup-47785 (may not work)