This note, from the first reviewer of this recipe, made ALL of the difference in this soup:
“Doctor it up! I’ve made this recipe for over a year and passed it along by request. It’s a definite 5 star, especially for your time invested. However, you MUST add seasoning. This recipe gives you the base. I would rate it 2-3 stars without additions. My suggestions…substitute 1/2 broth with Cream of Chicken soup. Rinse your black beans well! Add cumin and chili powder…don’t be shy. It gives your soup depth. Add cilantro and garlic powder, if available. Grab a rotisserie chicken from your grocery. I wouldn’t expect a 5 star recipe to have canned chicken, would you? Serve with chunked avocados, cheese, a squeeze of lime and whatever else your heart desires. Good luck!”
My additions are in italics below
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth (I add ¾ cup cream of chicken soup.)
1 (10 ounce) can chunk chicken (I marinated thin cut chicken breasts in Ralph’s cheapo Tequila Lime 30-minute marinade, baked 30 minutes at 350 degrees, let cool, then cut into bite-sized pieces with my kitchen scissors and dropped directly into crock pot.)
1 (15 ounce) can black beans (well rinsed!)
1 (10 ounce) can diced tomatoes with green chili peppers, drained
1 onion chopped
I also seasoned with these ingredients, so use what you like:
Open the cans of corn, chicken broth, chunk chicken (NOT FROM A CAN), black beans, onion, seasonings and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. (I used my crock pot on high for four hours, switched to low another two.)
I bought shredded Mexican cheese, cut up some cilantro and avocado as toppings.
Serves 6 – Enough to freeze a couple of servings for later! Eddie loved this lo-cal full-flavored soup!