Tortilla Soup

By Jaymers

Ingredients

• 1 red bell pepper, diced
• 1 14-oz can diced tomatoes, reduced sodium
• 3 14-oz cans low sodium chicken broth
• 1 tsp garlic powder
• 1/4 tsp pepper
• 1 yellow onion, diced
• 1 small can green chiles
• 1/2 C uncooked black eyed peas
• 1/2 C uncooked pinto beans
• 1 16 oz can red kidney beans
• 3 packets mild taco seasoning
• sante fe tortilla chips
• 1 - 2 chicken breasts (to use in southwest salad)

Preparation

Step 1

1. Rinse black eye peas and pinto beans with luke warm water in a large pot.

2. Discard the rinsing water and refill with water almost to capacity. Bring the pot to a rigorous boil and continue boiling for two minutes.

3. Turn off the heat and let the beans stand for 1 hour.

4. Place all of the ingredients (except taco seasoning and tortilla chips) in the slow cooker.

5. Cook on low heat for 8 hours.

6. Mix in the three packets of taco seasoning just prior to serving.

7. Remove the chicken, shred and store for later use.

8. Serve soup with tortilla strips on top.