Slow Cooker Chicken Tortilla Soup

• INGREDIENTS1 pound shredded, cooked chicken

• 1 pint whole peeled tomatoes - mashed

• Enchilada Sauce SCD

• 1 medium onion - chopped

• 1/2 C chopped green chile peppers

• 2 cloves garlic - minced

• 2 cups water

• 14.5 oz chicken broth (SCD legal)

• 1 tsp cumin

• 1 tsp chili powder (SCD legal)

• 1 tsp salt

• 1/4 tsp black pepper

• 1 bay leaf

• 2 Cups Black Beans - prepared SCD Legal

• 1 Tbsp cilantro - chopped

• Cheddar Cheese - shredded

• SCD sour cream / SCD Yogurt cheese Recipe

This tortilla soup tastes better than anything you can get at a restaurant with the added benefit of being healthy. Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocadoes, and a splash of fresh lime juice.

DIRECTIONS

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2. Top with Shredded cheese, and yogurt sour cream

3. For non SCD'ers add tortilla chips.

4. Non SCD could also add rice and sub 1 cup of beans for 1 cup corn.