gluten free, sugar free, yeast free
2- cooked boneless chicken breast (shredded)
1 garlic clove minced
2- 14 oz. cans chicken broth
2- 14 oz. cans chopped organic stewed tomatoes
1 cup salsa
1 cup of parsnips peeled and diced (yeast free diet) or 1 can of corn (non yeast free diet)
1 16oz. can of organic black beans rinsed & drained
1 tablespoon cumin
1 tablespoon. chili powder
1 15 oz. can organic pinto beans
Toppings:
Sour cream
Monteray Jack or cheddar cheese shredded
Tortilla chips
Toppings for yeast free diet:
Plain greek yogurt
Shredded cheddar goat cheese
Preparation:
Cook and shred chicken breasts. Combine all ingredients in crock pot. Except: refried beans, shredded cheese, tortillas and plain yogurt.
Cook in crock pot for 4 hours on high or 8-10 hours on low OR cook on stove.
Blend pinto beans in blender then stir into soup before serving.
Top soup bowls with cheese and plain yogurt etc..
