Mexican Chicken and Black Bean Soup

There are many versions of Taco Soup and the like, but this soup is DA bomb. To say the least I am pretty much in love with it. From The Food Nanny. It's really quite healthy, and if you don't add the cheese, chips, and sour cream it is low in fat. It's good by itself, with chips, or corn bread or fatty corn bread. Let me know if you love it, too!  Serves 4-6.

Mexican Chicken and Black Bean Soup

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp butter
1 garlic clove, minced
2 (14.5-oz) cans stewed or diced tomatoes, cut up
1 (15-oz) can corn, undrained
1 (15-oz) can black beans, drained
2 c chicken broth
2 c salsa
1/2 c chopped fresh cilantro
1 tbsp ground cumin

Shredded Monterey Jack or pepper Jack cheese
Tortilla chips
Sour cream

1. Melt the butter in a soup pot over medium heat. Cook and stir the chicken until slightly browned and no longer pink. Add the garlic and cook for 30 seconds.
2. Add the tomatoes, corn, beans, broth, salsa, cilantro, and cumin; bring to a boil. Decrease the heat, cover, and simmer for 20 min.
3. To serve, place a scoop of cheese in a soup bowl, then tortilla chips, and soup. Top with a dollop of sour cream.
Serve with a green salad or fresh fruit and additional chips and salsa.

Variation: Put cooked chicken pieces and remaining ingredients (butter to cumin) in the slow cooker and cook for 4-8 hours.