Easiest, Healthy, Crockpot Southwest Chicken (or Vegetarian*) Soup!

Prep Time: 15 minutes

Cook Time: 4 hours (or 8 if crockpot is on LOW)

Yields: This recipe feeds our family of three for dinner as well as lunch the next day!

Ingredients:

4 Boneless, Skinless Chicken Breasts
32 oz. Chicken Broth (I use the low sodium Swanson brand, but whatever you have in your pantry will work!)
- ** This is where I would substitute the vegetable broth if making the vegetarian version.
2- 15 oz cans of Black Beans
2- 15 oz cans of Sweet Corn (frozen works too!)
1- 28 oz can of Crushed Tomatoes
1- 4.5 oz can of Mild, Chopped Green Chiles
Salt (to taste)
Pepper (to taste)
2 tbsp. Ground Cumin
2 tbsp. Chili Powder
2- 15 oz cans of Lentils (if substituting for the vegetarian dish, or you can add them anyways because they’re delicious and they’re good for you too!)

Optional Toppings:

Instructions:

– Here’s the best part about this soup… It’s SUPER EASY.

First you empty the cans, juice and all, as well as the broth into a large crockpot. Then you place the chicken breasts inside the crockpot. Season with cumin, chili powder, salt, and pepper, and stir together.
Put the lid on the crockpot and turn it on HIGH for 4 hours, or LOW for 8 hours.
When there are about 30 minutes remaining, carefully pull the chicken out and shred it on a separate plate or cutting board (omit this step if using the vegetarian version).
Carefully place the shredded chicken back into the crockpot, cover, and let cook for the remaining 30 minutes.
Once the 4 hours are up, the soup is ready to serve!
Serve it up in a bowl and top with your choice of toppings.
Enjoy!

b.whatever