Several years ago, a friend (M) shared this recipe with me. It has changed somewhat into our version of her soup, but in honor of her, we still call it M’s Soup.
So far, I have made this twice in the slow cooker with pretty good success. Put the following in the slow cooker, cook on low for 8 hours:
15 oz Can of Corned Corn (or a frozen bag of corn)
10 oz Can of Rotel or chopped tomatoes (Undrained)
10 oz Black Beans (Drained)
16 oz Chicken Broth
2 Chicken Breasts
Pinch of Salt and Pepper
Optional:
1 Small Can of Chopped Green Chilis
1t Red Pepper Flakes
1T Oregano
When complete, I shred the chicken (while still in the crockpot), pack it up for the evening. To serve, I like grated cheese on my soup (George doesn’t), and stirring in some tortilla chips.
Mama Thyme 