Crock Pot Chicken Tortilla Soup

3 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz
2 serving Corn on the Cob, fresh med. ear
1 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
1.5 cup Beans, black
4 cup Chicken stock, home-prepared
1.5 cup Canned Tomatoes
1 cup, chopped Onions, raw
1 tsp Chili powder
1 tbsp Cumin seed
.5 tsp Oregano, ground
6 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN)
1 tsp Salt
.5 tsp Pepper, black

Rinse and cut chicken breasts into a few pieces (they will fall apart while cooking so no major chopping required.
Rinse 1 can of black beans
Use 1 can diced tomatoes and 1 can Rotel
Chop peppers - any variety/quantity you like: green, red, yellow, banana, poblano, or jalapeno if you like spicy
Seasoned salt preferred vs. reg. salt (this recipe calculator has its limitations)
Add everything to a crock pot and simmer 8- 10 hrs or more or simmer on stove on low for 2 hrs.
Serve with tortillas, chopped avocado, shredded cheese, chopped cilantro, etc.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user REYNOLDSJEA.