HEALTHY CHICKEN TORTILLA SOUP

4 cups low-sodium chicken broth
1 can diced tomatoes, do not drain
1 can black beans, rinsed and drained
1 large onion, chopped
1 poblano pepper, chopped
2 garlic cloves, minced
2 tsp ground cumin
1 tsp ancho chili powder
1/2 tsp dried oregano
4 cups shredded, cooked chicken
topping options: hot sauce, crumbled baked tortilla chips, fresh chopped cilantro, sliced avocado wedges, lime wedges

Add broth, tomatoes with juice, beans, onion, poblano pepper, garlic and spices to a slow cooker. Place lid on cooker and cook on high setting for 3 hours.

Add chicken to the cooker, replace lid and cook another 30 minutes.

Ladle soup into serving bowls and top with your choice of toppings.

Yield: 6 servings

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