I am a big fan of soups during the winter months and this one is a big hit at our house.  I've adapted it from a recipe on Taste of Home to make it a bigger batch (I am a big fan of leftovers- and only cooking dinner every other day.), but the original is great too.

Southwest Chicken Soup

 

My adaptions:

1 Tbsp olive oil

1 onion chopped

4 cloves garlic minced

2 cans diced green chilis

2 cans petite diced tomatoes

2 cans corn drained

3 cans black beans drained and rinsed

2 cans low sodium chicken broth

3 chicken breasts

2 1/2 tsp. cumin

1 tsp. salt

1/2 tsp. cayenne pepper (more or less depending on how spicy you like it.)

1 1/2 tsp. chili powder

Serve with:

chopped cilantro

sour cream

shredded cheese

torilla chips

cooked rice (optional- my kids like having a scoop of rice mixed in with the soup in their bowl)

 

Saute onions and garlic in a large pot until onions are soft.  Add the rest of the ingredients and bring to a boil.  Simmer until the chicken breast start falling apart.  Remove the  chicken breasts, shred, and return to the pot.  Serve with rice, cilantro, sour cream, cheese, and tortilla chips if desired.

Crock Pot Directions:

Put everything into the crock pot.  Cook on high until chicken begins to shred.  Remove chicken, shred, and return to crock pot.  Serve and enjoy.