Dawn'S Yummy Chicken Tortilla Soup (Slow Cooker) - cooking recipe

Ingredients

3 boneless skinless chicken breasts, cut into bite size pieces
1 medium onion, diced
1 medium bell pepper, diced
1 (1 lb) bag frozen white shoepeg corn
1 (28 ounce) can crushed tomatoes
2 cups salsa (I use mild)
2 (15 ounce) cans black beans, drained,and rinsed well
1 lb Velveeta cheese
1/2 teaspoon chili powder (optional)
salt and pepper

Preparation

Brown chicken lightly in butter.
Put chicken, onion, bell pepper, corn, salsa and crushed tomatoes into crockpot.
Add 1 cup water.
Cook on high for 3-4 hours.
Rinse black beans WELL (very important) until water runs clear, then add to slow cooker.
Add Velvetta, cut into chunks so it will melt more quickly.
Add salt and pepper to taste, and chili powder for as much heat as you want.
Cook one more hour on high in slow cooker.
Serve with tortilla strips or alone.