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I love a warm, hearty soup on a cold day that requires very little work. I even used some of our zesty salsa in it–with a little cheese, some avocado, chips or sour cream, it’s an entire meal in one bowl.


1 pound boneless chicken breast
2 (10 oz) cans cream of chicken soup
1 cup salsa
2 cups corn
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups water
1 teaspoon cumin
Salt to taste
1 cup shredded cheddar cheese

Spray the bottom of the crock pot with cooking spray. In a bowl, mix remaining ingredients, except cheese, then pour over the chicken. Cook on low for 4 to 6 hours or until chicken is tender. Remove chicken and shred. Return the shredded chicken to the crock pot and mix in the cheddar cheese, cooking for about 15 minutes more. Serve hot and top with diced tomatoes, sour cream, lettuce, avocados, tortilla strips, chopped cilantro, etc (optional).


Thanks to The Recipe Critic for the recipe inspiration!

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