4 cups chicken broth
1 large OR 2 small boneless skinless chicken breasts
2 cans black beans, drained and rinsed OR 1 cup dried black beans soaked overnight
1 jar salsa
1 cup frozen corn
1 cup sliced fresh mushrooms
1/2 red onion, chopped
1 jalapeno pepper (whole)
1 1/2 tsp cumin
salt and pepper to taste

for garnish: shredded cheese, sour cream, cilantro, avocado

in a slow cooker, add all of the soup ingredients and give a quick stir. cook on LOW for 6-8 hours. before serving, take the chicken breast(s) out and shred. replace shredded chicken in the slow cooker and stir.

serve in a bowl with a dollop of sour cream and a sprig of cilantro with shredded cheese around the outside. Serve each bowl with a couple slices of avocado to the side of the sour cream.