3 boneless, skinless chicken breast halves (can be frozen)
2 15-oz cans black beans, drained (or use 2 cups cooked beans)
2 15-oz cans diced tomatoes, undrained
1 cup salsa
4 ounce can green chilies
2 cups chicken broth
½ cup dry barley
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon oregano
2 teaspoons minced garlic
½ cup chopped cilantro, optional
1 Place all ingredients in slow-cooker and stir to combine. Cover and cook on low for 8-10 hours.
2 Just before serving, remove chicken breasts and slice into bite size pieces. Return to soup.
3 Serve with tortilla chips and cheese and your favorite toppings: lime wedges, avocado, fresh cilantro, sour cream, etc.
*Extra veggies: I sometimes add chopped onion, peppers, and/or corn.
*Vegetarian: Instead of chicken, add extra beans, like pinto or kidney.
*If you like a thicker soup, add refried bean flakes.
*If you want a creamier soup, add 1-2 cans of cream of chicken soup.