Slow Cooker Chicken & Black Bean Taco Soup

Slow Cooker Chicken & Black Bean Taco Soup
Serves 6

Ingredients:
1 1/2 lb Chicken Thighs, boneless and skinless
1/2 cup, Quinoa, dry and rinsed
1 1/2 cup Black Beans
3 tablespoons Taco Seasoning (I love Siete brand but use your favorite!)
1 can Fire Roasted Diced Tomatoes, from the can, with juices
1 quart Chicken Bone Broth/Stock
1 1/2 cups Cilantro, chopped, divided
1-2 Avocados, large and sliced
3/4 cup Plain Greek Yogurt (optional)
3 cups Corn Tortilla Chips (crumbled)

Directions:
1. Place the chicken, quinoa, beans, taco seasoning, tomatoes, broth, and half of the cilantro in a slow cooker. Stir, cover, and cook on low for five hours.

2. Remove the chicken from the soup and shred with two forks. Return to the soup and mix well.

3. Divide evenly between bowls and garnish with avocado, yogurt, corn tortillas, and the remaining cilantro. Enjoy!

Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to five days or freeze for up to three months.
Serving Size: One serving is equal to approximately two cups.
More Flavor: Season with sea salt and ground black pepper, lime juice, corn, onions, garlic, and/or red bell pepper.
Additional Toppings: Hot sauce and/or cheese.
Dairy-Free: Omit the yogurt.