Southwest Chicken Stew

No time to cook... and my corner of Kansas is going to be cool this week. Not that I let warm weather keep me away from a good soup.

This is made in a crock-pot.

Ingredients:
8 to 10 boneless, skinless chicken thighs
2 cans black beans, rinsed
1 can corn, drained
1 can diced tomatoes, drained [reserve juice]*
1 jar mild chunky salsa*
1 can fat free, reduced sodium chicken broth
1/4 or 1/3 cup diced onion
1 TSP dried Parsley
1 TSP Onion Powder
1 heaping TBS Cumin

* to spice it up a bit substitute one or both:
Rotel instead of diced tomatoes
Medium salsa instead of mild

In a large bowl mix everything but the chicken. Ladle about 1/2 on the bottom on your crock-pot. Layer your chicken and add the remaining mixture on top.

Cover and cook on low about 6 hours. As you stir the chicken will shred.
If it is too soupy uncover and cook on high about an hour to thicken.
If too thick add your reserved tomato juice.
This all depends on the amount of water that cooks out of your chicken.
4 - 6 servings

Options for serving:

• with saltine crackers
• with tostito chips or strips
• with a piece of good bread
• with a squeeze of lime juice
• ladled on a bed of basmati rice
• topped with shredded cheese
• diced cilantro wilted into each serving
• sour cream 

You could also cook this in the oven until the chicken is done and serve the chicken whole with the mixture as a side accompanied with a salad.