I'm all about crockpot meals lately and this one of our favorites. It's versatile, too. Make is as spicy or mild as you want.
Here's all you need:
Chicken - I use boneless, skinless breast meat
10 oz can of Rotel (diced tomatoes and green chiles)
1 1/2 cups black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 small yellow onion (diced)
6-8 jarred jalapenos (diced)
1 tsp garlic salt
1/2 tsp ground cumin
1/2 tsp chili powder
1 tsp lemon juice
*I usually put this together the night before and set the whole crockpot insert in the refrigerator. Next morning, all you have to do is put the insert in the "shell", plug it in and turn it on.
Start by finely dicing your onion
Then dice your jalapenos. Add more jalapenos for a spicier soup. It's perfectly okay to use fresh jalapenos, too. Just be sure and seed them.
Add all ingredients except the tortilla chips to the crockpot and stir.
Cook on low for 6-8 hours.
After letting this simmer on low all day, remove the chicken. It will look pink or red because of the spices and the Rotel.
Shred chicken with two forks and return to the crockpot. Stir.
That's it! Put some tortilla chips in a bowl and cover with the soup.
How easy was that?
We love this soup!