This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up.

Ingredients:

• 1/2 cup chunky salsa (mild, medium or hot)
• 1 pound boneless skinless chicken breast cut into 1/2 inch pieces
• 2 cups frozen corn
• 1 can (approx 15 ounces) black beans rinsed and drained
• 2 cans (10-3/4 ounces each) cream of chicken soup
• 1 can (approx 15 ounces) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
• 1/2 cup water
• 1 teaspoon ground cumin
• 1 or 2 6inch corn tortillas cut into strips
• 1 cup shredded cheddar cheese
• 1/3 cup chopped fresh cilantro

Method:

1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
4. Stir in tortilla strips, cheese and cilantro.
5. Cover and cook an additional 15 minutes.
6. Enjoy with warm tortillas or corn bread!