214.5-oz canspetite diced tomatoes(I used no salt added)
110-oz canoriginal Rotel petite diced tomatoes and green chiles
115.5-oz canblack beansdrained and rinsed (I used reduced sodium)
1 1/2tspground cumin
In a large stockpot, add chicken breasts and cover with 1-inch of water. To poach chicken, bring to a boil and then reduce to a simmer. Simmer for 8-12 minutes (this will depend on the size of the chicken breasts) and a meat thermometer registers 165°F.
Carefully remove chicken and shred. Return to pot. (Do not discard the water/cooking liquid).
To the stockpot, add the corn, petite diced tomatoes, Rotel, black beans, and spices. Stir together, cover, and simmer for about 40 minutes.
To serve, spoon soup into bowls and top with shredded cheese, sour cream, cilantro, and tortilla strips.
Store leftovers in a sealed container in the refrigerator for 3-4 days.