A delicious cold weather, soup with a Mexican inspiration. So simple to make using a slow cooker.
1 32−ounce box chicken or vegetable broth
1 15−ounce can diced tomatoes, including juice
1 15−ounce can drained corn
1 15−ounce can rinsed and drained black beans
1 teaspoon each chili powder, cumin and salt
3 boneless chicken breasts
1 bag parve tortilla chips
Parve Cheddar cheese, such as Daiya
Combine all soup ingredients in a slow cooker.
Add water to fill.
Cook on low 8-12 hours
When serving, cut chicken breasts into chunks; garnish soup with tortilla chips and cilantro.
Optional: When serving, top with Daiya OU certified parve cheddar-like cheese, diced avocado, and lime wedge
Yield: Serves 8-10
Recipes: Soups, Chicken, Kosher