10oz chicken meat (about 4 small single pieces of
breast meat)
8oz Mexican style canned tomatoes
14 oz chicken broth (about 2 small cups)
3 cloves garlic, minced and roasted
1 avocado, chopped
1 onion, finely chopped
2 cups yellow, green and red bell peppers, chopped
1 jalapeno chile pepper, sliced
½ cup black olives
1 cup tortilla chips (pasta works too)
salt and black pepper to taste
Directions:
This recipe is an easy to make variation of classical spicy
tomato chicken soup. Place everything but the tortilla
chips in the crock pot and cook for 3-3½ hours on high
heat or for 6-7 hours on low heat. Serve the soup in small
bowls topped with tortilla chips, or pasta strips. (If you
have ripe home grown tomatoes in the garden, pop one of
those in too) Garnish with an avocado slice and sprig of
parsley. This soup is packed full of nutrition!
