Crock Pot Spicy Chicken and Black Bean Soup

• 2 - 10 oz. cans Rotel tomatoes, not drained
• 2 - 15 oz. cans black beans, rinsed and drained
• 1 - 4 oz. can diced green chiles (hot or mild), not drained
• 1 large red bell pepper, chopped
• 1 medium red onion, chopped
• 1 tbsp. cumin
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. freeze dried minced cilantro (or 1/4 cup chopped fresh cilantro)
• 1 - 32 oz. box chicken bone broth 
• 2 large boneless skinless chicken breasts (about 1.25 lbs)
• salt and freshly ground black pepper
• 1/2 bunch green onions, white and light green parts, chopped

Spray your crock pot with olive oil spray.  Add the beans, tomatoes, chiles, bell pepper, red onion, cumin, chili powder, garlic powder, onion powder, dried oregano and cilantro to the crock and stir to mix well.

Pour the broth into the crock and stir to combine.  Lay the chicken breasts in and season with salt and freshly ground black pepper.  

Submerge the chicken into the broth mixture.  Cover the crock and cook on low for 6.5 hours.

Remove the chicken from the crock and use two forks to shred it.  Return the shredded chicken to the crock and stir in the green onions.  Let sit on warm setting until ready to serve.

Enjoy with fresh avocado!