Prep Time 15 minutes    

Cooking Time 6-8 HOURS LOW

Servings 4 - 6

Ingredients

1 1/2 lbs chicken breasts

1 tsp each of cumin, paprika, oregano,

1/4 tsp chili pepper

1/4 tsp salt

1 tbsp light olive oil

1 medium onion, chopped

1 tbsp / 2 cloves garlic, minced

2 carrots, chopped

1 can black beans, drained

1 can chopped tomatoes or tomato sauce

5 cups chicken broth

Toppings

4 corn tortilla toasted and sliced

cilantro

lime juice

cotija or other sharp cheese, crumbled

4 scallions, sliced

light sour cream

Mix the cumin, paprika, oregano, chili pepper and salt and rub over the chicken breasts. Put to one side.

Heat the olive oil in a skillet. Add the chopped onions and garlic and sauté gently for 2-3 minutes. Put into your slow cooker insert.

Add the carrots, black beans, tomatoes and chicken broth to the onions in your slow cooker and stir well to combine.

Immerse the chicken breasts into the mixture in the slow cooker and cook on LOW for 6-8 hours.

When ready to serve, shred the chicken with two forks in the slow cooker.

Line the bottom of your serving bowls with toasted tortilla strips, spoon the hot chicken tortilla soup over the top and squeeze some lime. Add any desired toppings.