Chicken Tortilla Soup

Ingredients

• 3 chicken breasts boneless, skinless
• 3 cups chicken broth
• 2 bell peppers, diced
• 1 jalapeño diced and seeded
• 1 can diced tomatoes
• 14 ½ ounces can black beans rinsed & drained
• 1/2 onion chopped
• 1 clove garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup shredded cheddar cheese
• ¼ cup cilantro chopped (optional)
• 1 avocado sliced, for garnish
• Tortilla chips

Directions

1. Add all ingredients to slow cooker except for cheese, cilantro, avocado and tortilla strips.
2. Cook on high for 3-4 hours, or low for 5-6 hours.
3. Remove chicken and shred and add back to pot to keep warm .
4. Spoon into bowls and and top with tortilla strips, shredded cheese and sliced avocado.

Mary-Beth says: “Serve with a mixed green salad to increase the nutrient density of the meal. You can use cooked chicken; just shred and add to soup at the end.”