Chili Chicken Soup

INGREDIENTS

Two 32 oz. boxes chicken broth

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

4 tbsp. Hip to the Chili

1 14 oz. can petite diced tomatoes

8 oz. frozen fire roasted corn

1 lb. boneless chicken breasts

1/2 tsp. salt

tortilla chips

Possible toppings: cilantro, avocado slices, shredded cheddar, sour cream, lime wedges

Directions:Put all ingredients except tortilla chips and toppings into a slow cooker set on low. Cook for six hours, remove chicken and shred with two forks. Return chicken to the slow cooker and taste for seasoning. Add Hip to the Chili and/or salt to taste. Soup can be kept in slow cooker on low until ready to serve. Serve in bowls with toppings of your choice.