Chicken Tortilla Soup

2 boneless/skinless chicken breasts, cooked and cubed

2 cartons low sodium chicken stock

1/2 cup red enchilada sauce

1 can corn

1 can black beans

1 oz can diced green chiles

1 small white onion, diced

4 cloves garlic, minced

salt and pepper to taste

1-2 tsp cumin

1 bag shredded nacho blend cheese

tortilla chips

avocado

lime

sour cream

In a slow cooker combine stock, enchilada sauce, onion, chiles, garlic and cumin. Place slow cooker on high and cover for 4 - 5 hours (if leaving on for longer like while at work, change to low setting) - do not uncover until it has at least come to a boil.

Drain and rinse corn and beans and add to slow cooker with cubed chicken to heat through.

When ready to serve, place some tortilla chip around bowl and ladle soup in. Top with a small handful of cheese (or however much you want - I love lots of cheese), a dollop of sour cream and avocado slices. Squeeze a wedge of lime over to get the juices in and discard rind and pulp.

ENJOY!