Last time I tried making this I thought I’d try using dried beans and it took 2 days of simmering the soup until the beans were tender. I think I’ll stick with canned beans. I also found that cooking chicken in the crockpot makes for really easy shredded chicken. You just throw it in the crockpot on low with about 1/2-1 cup of chicken stock for 6-8 hours.

2 cans (14 oz.) tomatoes and green chilies
1 medium onion, diced
2 large garlic cloves, minced
1 TBSP chopped, fresh cilantro
2 tsp ground cumin
1/2 tsp sugar
1/2 tsp salt
1/2 tsp freshly ground pepper
4 cups chicken broth
1 diced, ripe avocado
1/2 cup shredded queso fresco (or feta)
1 can pinto beans (drained and rinsed)
2-3 chicken breasts cooked, shredded

Heath 1 T. EVOO in large saucepan and saute onions and garlic 10 minutes. Add tomatoes and onion/garlic to good processor and pulse until blended. Return to pan and add remaining ingredients. Serve & garnish with avocado and cheese.