Warm Up with this Healthy Chicken Tortilla Soup

It is a cold day here in Indiana. This isn't uncommon for January many of you Midwesterners know. McKinley is very tired since she has been up teething a lot lately, so I am taking advantage of nap time and throwing on some soup for dinner! Nothing tastes better on a cold winter day than hot soup. Plus this saves Mike the trouble of standing out on the porch grilling later tonight, With baby #2 coming we will be preparing a lot of crock pot meals in the future since they also serve great as Freezer Meals!

CROCK POT CHICKEN TORTILLA SOUP
Cooking Time: 6 hours (4 hours on high)
Serves: 4-6

5-6 Chicken Thighs, fat trimmed off
1 16 OZ Jar Salsa
2 cans low sodium Yellow Corn
1 can low sodium Black Beans
3 cups low sodium Chicken Broth
2 tbsps diced fresh cilantro
dash salt and pepper
Juice of 1 Lime
2 cloves garlic, minced

Toppings:
1/4 cup shredded Monterrey Jack cheese
1 Avocado, chopped

Place chicken thighs on the bottom of your crock pot.
Pour salsa over the chicken.
Add remaining ingredients to the pot.

1 hour before serving shred your  chicken - the nice thing about these thighs is that they are so tender they basically shred themselves.

Serve with a sprinkling of shredded cheese and avocado!