Crock Pot Chicken Tequila Soup

1 small onion cut into wedges
1 can Yellow corn (no salt) or 1c frozen
1 can Diced tomatoes with oregano, olive oil
1 can black beans rinsed and drained
2 tbsp fresh chopped cilantro
1 small can diced green chilies
1 small can diced jalapenos (optional)
2 cloves garlic minced
3-4 Chicken breast (boneless,no skin)
2 c Low Sodium chicken broth

3 tbsp tequila
optional:
1/4 c sour cream (fat free)
low fat shredded cheddar

Distribute onions over the bottom of a 5-6qrt crock pot. Add in the next 6 ingredients. Place chicken breast on top. Mix together the tequila and broth. Pour over chicken.

Cover with the lid and let cook 6-8 hrs on LOW.

Shred chicken on a plate after it is cooked. It will be hot. Use tongs or forks for the shredding. Stir the chicken back into the soup.

Serve 2 cups = 1 serving in a bowl. (If you choose the optional cheese and sour cream, sprinkle a small pinch of cheese and 1 tbsp sour cream. The calorie count will be higher than listed) Add cilantro as garnish and enjoy!

Makes 5-6 servings.

Notes: The recipe has been changed to be healthier. Th original did not call for black beans and used a different type of chicken.

Number of Servings: 5

Recipe submitted by SparkPeople user KICKBOXLVR.