Crock Pot Mexican Chicken, Blackbean, Tomato Soup

Ingredients
3 chicken thighs, skin removed
10-ounce can diced tomatoes
with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese

I like top with a tsp of light sour cream and a slice of avocado!!

Directions
Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, 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.

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. Serve sprinkled with cilantro and grated cheese.

Serving Size: Makes (6) 5 oz servings

Number of Servings: 6

Recipe submitted by SparkPeople user CLYNNTHOMAS.