Black Bean and Corn Soup with Chicken

This recipe is perfect for the chilly months. It warms your bones and is great for dinner or lunch.

Black Bean and Corn Soup with Chicken

Ingredients:
3 chicken breasts (frozen or on the bone)
2 cans black beans
10 oz package frozen whole kernel corn
1 cup chopped onion
4 cloves garlic, minced
10 ounce can Mexican style stewed tomatoes
1 tablespoon ground cumin
1 tsp salt
3 cups boiling water
1 can chicken broth

Optional garnishments: sour cream, tortilla chips

Directions:

1. In a large pot, cover 3 chicken breasts with water. Cook over medium-high heat until no longer pink. Remove chicken from water, cool slightly, and shred the meat with two forks.
2. In a crock pot, combine the beans, corn, chicken, onion, garlic, tomatoes, cumin, and salt. Pour boiling water and chicken broth over all. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
   
3. To serve, mash beans slightly with a potato masher to thicken soup. Garnish with sour cream and serve with tortilla chips if desired.

Makes about 6 servings.