Place the boneless chicken breasts in the crock pot.
Add the corn, undrained tomatoes, sliced bell pepper and onion to the crock pot. Next add the minced garlic, salt, pepper and ground cumin to the crock pot.
Pour the chicken broth in and stir to combine.
Cook on low for 3 hours, high for 5 hours or until the chicken breasts are cooked through.
Once the chicken has finished cooking remove it from the crock pot and place it in a bowl. Use two forks to shred the chicken meat.
Return the shredded chicken to the crock pot and add a can of drained and rinsed kidney, pinto or black beans to the crock pot. Stir to combine.
If you like a thicker broth you can mix two tablespoons of corn starch with 3 tablespoons of water and add it to the crock pot stirring until it is mixed in. Recover the crock pot and allow it to simmer for about 20 minutes for the bean to heat up and the broth to thicken.
Serve with white rice and flour tortilla wedges if desired.
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Recipe Expert Tips
Crock Pot Soup recipes are some of the most forgiving recipes you can make. It is easy to adapt almost any soup recipe by changing up a few of the ingredients. If you don't have something on hand replace that ingredient with one that you do have on hand.