Message from Maggie:  We are heading to an annual Super Bowl party with our closest friends. Since it is bound to be filled with appetizers I promised to bring along a main dish. Last year I made chili but this year I am taking it up a notch with chicken tortilla soup.

Ingredients:

For soup:

• 2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
• 1 (14.5 oz) can petite diced tomatoes
• 3/4 cup finely chopped yellow onion
• 4 cloves garlic, pressed through a garlic crusher
• 2 1/2 tsp chili powder
• 1 1/2 tsp ground cumin
• 3/4 tsp paprika
• Salt and freshly ground black pepper, to taste
• 1 1/2 lbs boneless skinless chicken breasts
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 1/2 cups frozen corn
• 1 pepper, chopped (I used red but any color will do!)
• 1 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

For serving:

• Tortilla strips or tortilla chips
• Shredded cheddar or monterey jack cheese
• Diced avocado
• Diced roma tomatoes
• Plain yogurt

Directions:

1. Pour chicken broth and diced tomatoes into a slow cooker.
2. Add onion, garlic, chili powder, cumin, paprika, and season with salt and pepper to taste.
3. Add chicken breasts then cover with lid and cook on low heat 6 hours, or until chicken is cooked through.
4. Remove chicken and shred.
5. Return chicken to slow cooker along with black beans, corn, pepper, cilantro and lime juice, stir. Allow to cook until heated through.
6. Serve warm with tortilla strips and cheese and other optional ingredients such as plain yogurt, tomatoes, and avocado.

Photograph:

Allergens:

• This soup is gluten free.
• This soup is dairy free without adding toppings such as cheese and yogurt.