Salsa Chicken and Black Bean Soup
Mix all ingredients in a crockpot. Cook on high for 3-4 hours. This is Davy and Nat's favorite soup! 1 pound chicken (I used frozen breast tenderloins) 2 cans black beans (drained and rinsed) 4 cups chicken broth 1 cup frozen corn 1 jar prepared salsa (16 oz) 1 1/2 teaspoon cumin 1/2 cup sour cream (to stir in at the end) Toppings - shredded cheddar cheese, avocado slices, cilantro (all optional) Credit: https://www.ayearofslowcooking.com/2008/11/salsa-chicken-and-black-bean-soup.html