Categories: Soup

Ingredients

• Soup Ingredients:
• 2 (14.5 ounce) cans of diced tomatoes
• 2 (14.5 ounce) cans of chicken broth
• 2 -3 cloves of garlic, minced
• 1 tablespoon unsalted butter
• 1 cup salsa – use your favorite brand
• 1/2 cup chopped cilantro
• 2 bell peppers (any color)
• 2 tablespoons cumin
• 1-2 tablespoon chipolte powder or smoke paprika
• 2 large boneless, skinless chicken breasts, uncooked
• 2 cups black or kidney beans (optional)
• For topping the soup:
• 1 bag of your favorite tortilla chips
• 8 ounces Monterey jack cheese
• 8 ounces light sour cream
• 1 avocado, sliced
• 1/2 cup cilantro, chopped

Directions

1. Combine all of the soup ingredients except the chicken in a 4 – 6 quart slow cooker. Mix well. Add chicken. Cook on low for 4-6 hours. At this point, the chicken should be cooked and easy to shred. Remove the breasts from the soup and shred with forks. Return to the slow cooker and mix well.

2. Serve with your choice of topping ingredients. To reduce fat content, you can use reduced fat cheese or no cheese at all. You can also eliminate the avocado. This soup doesn’t need any toppings to taste delicious.

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