3 chicken breasts
Valentina hot sauce
2 cans chicken broth
3 cans italian stewed tomatoes
1 bunch cilantro, with the stems removed
salt to taste
2 cans black beans, drained and rinsed
2 cans sweet corn, drained and rinsed
Stick the chicken breasts in a crock pot and smother with Valentina hot sauce. Cook on high for three hours or until you can shred up the chicken with a fork. Add the chicken broth. Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans and salt. I also like to add some more hot sauce here because I like it spicy, but this part is optional. Let cook for about 1 more hour. Serve in individual bowls. Top with cheddar cheese, sour cream, and tortilla chips.
Makes a big batch. Freezes very well.
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