* 4 boneless/skinless chicken breasts (can still be frozen or use fresh)
* 2 jars (16 oz) Pace Picante Sauce (I am a wimp when it comes to spicy, but if you are not, go ahead and pick your poison... Not real poison, of course... that would be dangerous!)
* 2 cans of Mexican Corn (I usually use Green Giant, but I do not think the brand matters.)
* 1 (32 oz) carton of chicken broth (I usually use what is on sale, so it really does not matter which brand you use... SEE, I told you this was easy!)
Throw all ingredients into your crock pot, even if the chicken is still frozen. Set your crockpot on high and leave it for 4 hours. DONE!
If you want to, you can add some cheese to your soup and your favorite "crunchy" chip, like tortillas. I usually do not add anything and I love this soup.
Enjoy and happy creating!