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

Preparation Steps

(SERVES 6)

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.