3 chicken thighs, skin removed (i used left over turkey that was cooked & added it the last hour)
10-ounce can diced tomatoes with green chiles
1 1/2 cups cooked black beans (i rinsed mine before using)
1 1/2 cups chicken broth ( i used Swanson Chicken Stock for cooking 26 ozs)
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped (i did not have a jalapeño so i used a large can of chopped chiles)
1 teaspoon chili powder
Juice of a lemon
i used tortilla strips and crunched them on top of the soup
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese (i used this cheese maybe a couple T per bowl)
Salt & Pepper to taste
Put 2 - 4 slices of ripe avocado on top of each bowl of soup
Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeño (or chiles) cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. (i cooked on low for about 6 hours. at hour 5 i added the turkey. i would use chicken thighs though)
Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
If you want it hotter, add hot sauce while it's cooking.
This was my Instagram post since it was the first time I made it and it came out SO freaking good!!
Per serving: Calories: 275; Total Fat: 8 grams; Saturated Fat: 4 grams; Protein: 22 grams; Total carbohydrates: 29 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 56 milligrams; Sodium: 364 milligrams
Original recipe from Melissa Darabian