Slow Cooker Tortilla Soup

Ingredients:

• 3 chicken thighs, skinless
• 1 can (180g) chopped tomatoes with chili peppers
• 1.5 cups boiled black beans
• 1.5 cups chicken broth
• 1.5 cups of water
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 1 jalapeño, finely chopped
• 0.5 tsp ground cumin
• 0.5 tsp chili pepper spice mix
• Juice of half a lemon
• 20 tortilla chips
• 3 tbsp finely chopped fresh cilantro
• 0.5 cup grated Monterey Jack cheese

Preparation:

1. Add chicken, tomatoes (and their juices), beans, broth, water, onion, garlic, jalapeno, cumin and spice mixes with chili pepper Place in a slow cooker. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
2. Open the lid and remove the chicken from the pot with tongs. Once it's cool enough to handle, remove the meat from the bones and shred, then return it to the pot. Add lemon juice. Crumble a few tortilla chips into each bowl and pour the soup over it. Serve garnished with cilantro and grated cheese.