Yield: 1 2/3 cups soup each
Serving Size: 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours 50 minutes
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)
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.