Mexican chicken soup

Tex Mex Chicken Soup

4 boneless, skinless chicken breasts (cooked and shredded)

4 cups (1 box) low-sodium chicken broth

1 can black beans (I used Trader Joe’s!), drained and rinsed

1 can of whole kernel corn , drained and rinsed

1 can diced tomatoes

1 small yellow onion, chopped

2-3 cloves garlic, chopped

1-2 Tbsp. salt

1 teaspoon cumin powder
1 1/2 teaspoons coriadner powder
1 1/2 tablespoons dried oregano You can use fresh (it actually tastes better)

Throw the ingredients in the pot .  Set on low for 6-8 hours.