Total Time: 3 hr 10 min        Prep:10 min;          Cook:3 hr

Yields: 4; Calories275;    Total Fat8 g;    Sat. Fat4 g;   Protein22 g;    Carbs29 g;    Fiber6 g;    Sodium364 mg


3 chicken thighs, skin removed                                                                                  1 jalapeno, finely chopped

10 -ounce can diced tomatoes with green chiles                                               1/2 teaspoon ground cumin

1 1/2 cups cooked black beans                                                                                      1/2 teaspoon chili powder

1 1/2 cups chicken broth                                                                                                  Juice of 1/2 lemon

1 1/2 cups water                                                                                                                     20 tortilla chips

1 yellow onion, finely chopped                                                                                      3 tablespoons finely chopped fresh cilantro

3 garlic cloves, finely minced                                                                                         1/2 cup shredded Monterey Jack cheese



  1. Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
  2. Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.