Chicken Tortilla Soup

• 4 Chicken Breast, all natural or Organic
• 2 (15 oz) cans organic black beans, undrained, BPA free
• 2 (15 0z) Mexican stewed tomatoes, BPA free
• 1 cup salsa,
• 1 (4 oz) can chopped chillies, BPA free
• 1 (14.5 oz) can tomato sauce, BPA free
• 1/2 cup fresh cilantro, chopped
• 2 tsp cumin
• 1 tsp sea salt
• 1 garlic clove, minced
• 2 cups low sodium organic chicken broth
• 2 cups low-fat grated cheese
• organic tortilla chips

1. Combine all ingredients, except chips and cheese, in a large crock pot. Cover and cook on low for eight hours. Just before serving, remove chicken breasts and shred with a fork then stir back into soup.
2. To serve, put chips in individual soup bowls and ladle soup over the chips. Top with cheese and any additional toppings you desire. i.e. sour cream, onion, olives.

chicken, black beans, tomatoes, salsa, tomato sauce, fresh cilantro, cumin, salt, garlic, chicken broth, lowfat, tortilla chips

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-50189769 (may not work)