Slow Cooker Tortilla Soup
"This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs...."
INGREDIENTS
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3 chicken thighs, skin removed
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10-ounce can diced tomatoes
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with green chiles
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1 1/2 cups cooked black beans
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1 1/2 cups chicken broth
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1 1/2 cups water
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1 yellow onion, finely chopped
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3 garlic cloves, finely minced
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1 jalapeno, finely chopped
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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Juice of 1/2 lemon
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20 tortilla chips
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3 tablespoons finely chopped fresh cilantro
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1/2 cup shredded Monterey Jack cheese
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