prep time 
Ingredients
3 cups chicken stock
2 lbs chicken breasts
2 tsp La Fe ground cumin
2 tsp chili powder
1/2 tsp cayenne pepper
1 28 oz can La Fe diced tomatoes
4-6 jalapeno peppers, minced (optional)
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can of La Fe black beans, rinsed and drained
2 cups La Fe frozen corn
1/2 cup tomato paste
8 oz La Fe Queso Fresco, crumbled
8 oz pepper jack cheese, divided
1 cup cilantro, chopped
Directions
-
STEP ONE
Begin by grabbing your crockpot and placing your
uncooked chicken breasts in it. Now, add in your
onions, peppers, garlic, corn, diced tomatoes,
chicken stock, garlic, jalapenos, tomato paste and
black beans. -
STEP TWO
Make sure to stir in the cumin, chili powder and
cayenne pepper. -
STEP THREE
Cook the mixture on high for 4-6 hours or longer for
more flavor. -
STEP FOUR
Around the 4 hour mark, remove the chicken from the
crockpot and shred with two forks. Stir chicken back
in. -
STEP FIVE
Once you have gotten to the last 30 minutes of your
slow cook, add in the cheeses and your cilantro
(reserving some to top individual bowls, if desired).
Stir to melt. If soup isn’t as thick as desired, you can
add strips of flour tortillas. They will dissolve into the
soup to thicken the broth. -
STEP SIX
Top with remaining cilantro and serve with tortilla
chips!