Slow Cooker Spicy Chicken and Black Bean Soup

• 2 - 15 oz. cans black beans, rinsed and drained
• 1 - 32 oz. box unsalted chicken bone broth
• 2 - 10 oz. cans Rotel tomatoes
• 1 - 4 oz. can diced green chiles
• 1 red bell pepper, chopped
• 1 jalapeno pepper, minced
• 1 cup chopped onion
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 2 tbsp. lightly dried parsley
• 2 large boneless skinless chicken breasts (about 1.25 lbs)

Pour the beans and broth into the crock pot and add the rotel, chiles, bell pepper, jalapeno and onion.  Stir to combine.  Add of the seasonings and stir to mix.  Add the chicken pushing it down so it is covered in the broth mixture.

Cover the crock pot and cook on low for 7 hours.  Shred the chicken with two forks and stir everything to combine. 

This yields 6 servings: 212 calories, 2 grams fat, 16 carbs and 30 grams protein per serving.

ENJOY!