- 2 lbs boneless, skinless chicken breast
- 1 can diced tomatoes
- 1 can black beans, drained
- 1 1/2 cups of your favorite salsa
- 1 cup corn
- 4 cups chicken broth
- Salt & pepper to taste
- Through all the ingredients into a slow cooker and cook on high for 4 hours or low for 6-8 hours (just make sure the chicken is fully cooked!).
- Remove the chicken from the slow cooker and shred with forks. Mix back into the soup.
- Serve while hot, or store in the fridge for up to 6 days.