(SERVES 6)

Ingredients

  • 4 Boneless chicken breast halves
  • 2 garlic cloves, minced
  • 1 - 32 oz. carton chicken broth
  • 2 - 14.5 oz. cans chopped stewed tomatoes
  • 1 cup mild-hot salsa (spiciness based on preference)
  • 1 - 4 oz. can chopped green chilies
  • 2 - 15 oz. cans black beans (do not drain)
  • ¾ cup chopped fresh cilantro
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 Tbsp. onion powder
  • 1 Tbsp. paprika
  • 1 tsp. sea salt
  • 1/8 tsp. cayenne pepper (optional for added heat)

Garnishes

  • 3 cups Chica Mia, shredded
  • 2 avocados, cubed
  • Tortilla chips, lightly crushed (2 Tbsp. per bowl)
  • ½ cup chopped green onions
  • Sour cream

Directions

  1. Combine all ingredients in a large, slow cooker with the exception of the black beans, cilantro and garnishes. 
  2. Cover and cook on low for 6 hours.
  3. After 6 hours, remove the chicken and shred, returning to the slow cooker.
  4. Add the undrained beans and cook for 1-2 more hours.
  5. Add the fresh cilantro 5 minutes before serving, stirring it in lightly.  
  6. Add a couple tablespoons of crushed tortilla chips into each empty bowl.
  7. Ladle in the soup and top with Chica Mia and the other garnishes.