Slow Cooking Thursday

When Fall comes and the temperatures drop, I find I change the way I cook. Instead of the lighter fare of summer; warm foods like soups and stews are a mainstay. Today's recipe is an easy soup that is good on a cool day.

Mexican Chicken Soup

1 1/2 pounds boneless, skinless chicken breast, cut into 1/2" pieces

2 cans cream of chicken soup

2 cups water

1 15 ounce can black beans, rinsed and drained

1 14 1/2 ounce can diced tomatoes and green chile peppers, undrained

1 teaspoon ground cumin

sour cream (optional)

crushed tortilla chips (optional)

Brown chicken in skillet coated with cooking spray and transfer to slow cooker. In a bowl combine soup, water, beans, undrained tomatoes, and cumin. Pour over chicken in slow cooker.

Cover and cook on low for about 6 hours. Ladle into bowls and if desired, top with sour cream and sprinkle with crushed tortilla chips.

If you want to find more slow cooker recipes, visit Sandra at Diary of a SAHM.