This recipe from Iowa State University Extension is perfect for a busy day.  All the ingredients can go to into the slow cooker in the morning, cook on low for 8 -10 hours, and you have a delicious soup ready to eat in the evening.  The recipe is also easy to put together, no cutting up or chopping needed.  Just shred the chicken right before serving this soup.  It uses dried beans which are tasty, inexpensive and nutritious, and perfect for the slow cooker.  Fair warning, the dark color of the black beans changes the outer color of the chicken.

 

In addition, the recipe freezes well, so can be measured out into single servings and frozen for lunches.  Also, it's great for a party.  This soup tastes delicious with different toppings such as avocado, crushed tortilla chips, sliced jalapenos, plain Greek yogurt, or shredded cheese.  So, you can serve the soup out of the slow cooker and let your guests add any toppings they would like.