Ingredients
2
lb boneless skinless chicken breast
1/3
cup diced onion
3
cloves garlic, finely chopped
1
can (15.25 oz) Southwestern style corn (corn with peppers)
1
can (15.5 oz) white beans, drained, rinsed
5
cups Progresso™ chicken broth (from two 32-oz cartons)
1
cup barbecue sauce
1
teaspoon salt
1/2
teaspoon pepper
Shredded Cheddar cheese, if desired
Preparation
In 6-quart slow cooker, add chicken breast, onion, garlic, corn and white beans.
In large bowl, mix broth, barbecue sauce salt and pepper. Pour into slow cooker. Cover; cook on Low heat setting 6 hours.
Remove chicken breast from slow cooker, and shred using two forks. Place back into slow cooker. Cover; cook 30 minutes.
Serve soup topped with shredded cheese.
