This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up.
1/2 Cup chunky salsa (mild, medium or hot)
1 lb. boneless skinless chicken breast cut into 1/2 inch pieces
2 Cups frozen corn
1 can (approx 15 oz.) black beans rinsed and drained
2 cans (10-3/4 oz. each) cream of chicken soup
1 can (approx 15 oz.) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
1/2 cup water
1 tsp. ground cumin
1 or 2 6inch corn tortillas cut into strips
1 Cup shredded cheddar cheese
1/3 Cup chopped fresh cilantro
1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
4. Stir in tortilla strips, cheese and cilantro. Cover and cook an additional 15 minutes.
Enjoy with warm tortillas or corn bread!