Warm and delicious for an autumn day, or any day that you are in the mood for something warm and delicious!
Cut 6 to 8 chicken breasts into pieces and place in a large crock pot. (I used 8 chicken breasts, which made for a very chicken-y soup, but I wanted a good amount of leftovers for the following day. You can use less if you’d like.)
Next, add all the other ingredients and mix together well. Cover with the crock pot lid and cook on medium for 6 hours or until chicken is cooked through. Depending on the consistency you like, you may add a little more chicken broth. Also, if you like it spicier, feel free to spice it up to your desired heat.
Check on it occasionally and stir.
When fully cooked, serve with grated cheese sprinkled over the top and crunched up corn chips.
(Please note that I have a large oval crock pot. You may need to lessen the amounts if you have a smaller crock pot.)
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Made this and it was delish! I had to use someone else’s homemade enchilada sauce and that was amazing too! 
I did not add corn and I used chili beans instead of black beans out of preference, but we all liked it a lot! Thanks for saving all my shredded chicken that didn’t turn out quite right enough to eat plain.
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Stephanie on 11.3.2009
This soup was delicious and so easy! I used the leftover chicken that I had prepared in the crockpot for dinner the night before. I added the already cooked chicken for about 1/2 hour at the end, just to warm it through. This is one I plan to make again!