Cobble Creek Kitchen

1 and 1/2 cans Chicken Broth
2 Chicken Breasts
1/2 onion chopped
1/2 TB of Cumin
salt and pepper to taste
1 and 1/2 cans Black beans
1 cup Mexican style shredded cheese
1/2 cup salsa
1/2 cup sour cream
1 c frozen corn
1bag Tostitos scoops

Combine broth,chicken,onion,cumin,salt and pepper. Cover and cook for 4-5 hours on high in Crock-Pot.
Then remove cooked chicken and shred. Return chicken to pot and mix in black beans, salsa, sour cream and corn. Cook for 1 additional hour. Cool and serve with Tostitos scoops.

Serves: 4-5

Submitted by: Geena Williams

Categories: Chicken , Crockpot , Geena Williams , Soups