- 4 C chicken broth
- 1 large boneless, skinless chicken breast
- 2- 15 oz can black beans, drained and rinsed
- 16 oz jar salsa
- 1 C frozen corn
- 1 C sliced fresh mushrooms
- 1/2 red onion, chopped
Place ingredients in slow cooker; stir.
Cover and cook on low for 6-8 hours. Remove chicken and shred with 2 forks. Place back in soup and stir.
Topping suggestions:
shredded cheese
sour cream
cilantro
avacado