Spicy Chicken Soup

This has become a family favorite. It is adapted from a recipe on allrecipes. It makes a huge pot of soup and freezes very well.

1 (16 ounce) jar mild chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
2 (14.5 ounce) cans chicken broth
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
1 tablespoon chili powder
2 tablespoons olive oil
1 onion, chopped or 2 T. dehydrated minced onion
3 cloves garlic, chopped
1 (15 ounce) bag frozen corn
2 (16 ounce) can black beans, undrained
8 skinless, boneless chicken breast halves (can be added frozen)

Combined all ingredients and cook in crock-pot for 6-8 hours on low.

I usually don’t add the frozen corn until the last 30 min. I like to serve it will a little cheese on top, or you could top it with a little sour cream and tortilla strips.