Salsa Chicken and Black Bean soup (Make it Fast Cook it Slow)

2 cans black beans, drained and rinsed
1 lb. boneless, skinless chicken pieces
4 c. chicken broth
1 ( 16 oz.) jar prepared salsa
1 c. frozen corn
1 c. sliced mushrooms
1 1/2 tsp. ground cumin
1/2 c. sour cream
OPTIONAL GARNISHES: shredded cheese, avocado slices, fresh cilantro

Put the beans in a 4 qt crock pot. Add the chicken, broth, and salsa, then add the corn, mushrooms, and cumin. Cover and cook on low for 8-10 hours or on high 5-6 hours. If you'd like to thicken the broth ( I didn't), you can use an immersion or traditional blender to blend a bit of the beans and chicken (about 2 cups) Stir the mixture back in the soup. Mix in the sour cream before serving, and garnish with the cheese, avocado, and cilantro.

 LAST DAY TO ENTER THE GIVEAWAY!!!!!!!