Southwestern Chicken And Bean Soup (crock Pot)

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 1/4 ounce) can whole kernel corn
• 1 (12 1/2 ounce) can chicken breasts
• 1 (8 ounce) can tomato sauce
• 1 (14 ounce) can chicken broth
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1 chili pepper, chopped
• 4 garlic cloves, minced
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 tablespoons dried parsley
• 2 tablespoons fresh lime juice
• fresh ground black pepper, to taste
• shredded cheddar cheese (optional) or monterey jack cheese (optional) or monterey jack pepper cheese (optional)
• sour cream (optional)
• tortillas (optional) or corn chips (optional)

Recipe

• 1 drain and rinse the beans and place in a 6 quart crock pot.
• 2 add the chicken, corn, and tomatoes with their juices to the beans.
• 3 add the remainder of the ingredients and stir.
• 4 cover and cook on low for 6 hours or more.
• 5 we like this better the second day, and really don't think it can be overcooked!
• 6 serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.