Instructions

  1. Drain and rinse the beans and place in a 6 quart crock pot.
  2. Add the chicken, corn, and tomatoes with their juices to the beans.
  3. Add the remainder of the ingredients and stir.
  4. Cover and cook on low for 6 hours or more.
  5. We like this better the second day, and really don't think it can be overcooked!
  6. Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.