SLOW-COOKER CHICKEN TORTILLA SOUP DETAILS Yield: 1 2/3 cups soup each Serving Size: 6 servings Prep Time: 20 minutes Cook Time: 2 hours 50 minutes INGREDIENTS 1 medium jalapeño chile, seeded and finely chopped 2 cloves garlic, finely chopped 1 can (15.5 oz) black beans, drained, rinsed 1 can (14.5 oz) diced fire roasted tomatoes, undrained 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon salt 4 cups chicken broth 2 tablespoons lime juice 1 bag (5.5 oz) Food Should Taste Good™ blue corn tortilla chips 1 1/4 lb boneless, skinless chicken thighs 1 cup chopped yellow onions 1 medium red bell pepper, diced (about 1 cup) DIRECTIONS 1 . Spray 4- to 5-quart slow cooker with cooking spray. 2 . In slow cooker, mix chicken, onions, bell pepper, jalapeño chile, garlic, beans, tomatoes, chili powder, cumin, salt and broth. Cover and cook on High heat setting 2 1/2 to 3 hours, or on Low heat setting 5 to 6 hours, until chicken is tender and shreds easily. With slotted spoon, transfer chicken to cutting board; shred, and return to slow cooker. Stir in lime juice; divide soup among 6 serving bowls. Lightly crush 1/2 cup tortilla chips over each serving. Serve remaining chips with soup.