Winter Blues Chicken Soup

When you are stuck at home, snowed in by an approaching storm and fighting sickness, there is nothing more soothing than a big bowl of steaming soup. I am not a fan of chicken noodle soup so this is not your typical chicken soup. This soup combines chicken with fresh vegetables and a little kick from some cayenne pepper. Any leftover soup can also be frozen in a freezer container for another day. Feel free to spice it up with peppers and toppings of your choice. I kept mine simple with just a few crushed tortilla chips but I could see adding some sour cream and cheese to make it a quesadilla in a bowl. This was just what the doctor ordered!

1 Pound Boneless Skinless Chicken Breast
1/4 Cup Yellow Onion, Chopped
1 Large Garlic Clove, Chopped
1 Can Yellow Corn, Drained
1 Can Black Beans, Drained
1/2 Cup Frozen Spinach, thawed and squeezed of water
2 Cups Chicken Broth
14.5 Ounce Can Diced Tomatoes
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper

Place all ingredients in a crock pot. Cook on high for 4-5 hours or 7-8 hours on low. Check the seasoning before serving. Based on the seasoning in your chicken broth, you may need to add more salt and pepper seasoning (I had to add 1/2 teaspoon more salt because I was using homemade stock). If you add additional seasoning, allow to simmer for another 20 minutes. Right before serving, use 2 forks to shred the chicken. Stir and serve!

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