Wednesday, October 5, 2016

Recipe Idea: Chicken Tortilla and Chickpea Soup

2 boneless skinless chicken breasts
2 cans petite diced tomatoes
Can Garbanzo beans (chickpeas), drained
6 cups water
6 chicken bouillon cubes
1 onion, chopped
4 ounce can diced green chilies would be great!)
1 teaspoon cilantro
2 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika

Place all ingredients in the Slow Cooker.
Cook on low for 7 to 8 hours.
Remove the chicken from the crockpot. Shred the chicken breasts and place shredded meat back into your soup.
Serve with tortilla chips, shredded cheese and fresh avocado slices.

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