Mexican Chicken Soup

• FOR THE SOUP:
• 4 whole Chicken Breasts (can Be Frozen)
• 28 ounces, fluid Chicken Broth. I Use 2 Cans.
• 14 ounces, weight Can Of Black Beans (undrained)
• 14 ounces, weight Can Of Rotel Tomatoes
• 2 cups Water
• 1 teaspoon Cumin
• 1 teaspoon Cilantro
• 1 dash Salt
• 1 dash Ground Pepper
• _____
• FOR THE GARNISHES:
• 14 ounces, weight Container Of Sour Cream
• 2 whole Avocados, Sliced Or Cut Into Chuncks

1. In your crock pot, throw in the chicken. Top with all of the other soup ingredients. (Season to your family's taste with the salt, pepper, cumin and cilantro). Turn on low for about 6 1/2 hours. At this point, remove chicken breasts, shred, and return to crock for another 1/2 hour.
2. Serve garnished with tortilla chips, sour cream, and avocado slices topped on each bowl of soup.

chicken breasts, chicken broth, black beans, tomatoes, water, cumin, cilantro, salt, ground pepper, cream, avocados

Taken from tastykitchen.com/recipes/soups/mexican-chicken-soup-4/ (may not work)