Mexican Chicken Soup - cooking recipe

Ingredients

1 1/4 lbs boneless skinless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts
2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
2 cups water
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
1 teaspoon ground cumin
light sour cream (optional)
crushed tortilla chips (optional)

Preparation

Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
Each serving equals 1 1/2 cups.