Tex Mex Chicken Soup

Another delicious soup for you to enjoy.  This one combines my love of soup and avocado.  Yum!  It also uses the slow cooker, so toss the ingredients in and it is ready when you get home from work.  This was one that had lots leftover for lunches throughout the week.

Tex Mex Chicken Soup

Ingredients:

2 15-ounce cans of diced tomatoes, including juice
1 can black beans, drained
10 sweet yellow peppers cut into strips
1 small yellow onion, chopped into small pieces
2 cloves garlic, minced
1/2 -1 cup chicken broth
1 teaspoon cumin salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterrey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges

Directions:
1.)  Place chicken in slow cooker.

2.)  In a separate bowl, combine chilies, garlic, onion, black beans, yellow peppers, tomatoes, 1/2 cup chicken broth and cumin. Blend and pour over chicken.

3.)  Cook on high for 3 hours. When chicken is tender, use 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.

4.)  Just before serving, add tortillas and cilantro to slow cooker. Stir and adjust seasoning to taste. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.