SOUP INGREDIENTS :

4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
2 lbs. boneless Chicken
2 cups dry black beans
cup chopped yellow onion
cup chopped red bell pepper
cup chopped celery
cup chopped carrots
cup chopped cilantro
cup shredded Monterey Jack or Cheddar Cheese
cup of sour cream
cup tortilla strips
1 (7 oz.) can diced mild green chilies
9 cups water

SOUP MAKING DIRECTIONS :

Crock-Pot Method: Cut meat into 1″ cubes. In Crock-Pot, add meat, beans, onions, peppers, celery, carrots, seasoning and 9 cups water. Cook on high for 2 hours, reduce to low and cook for 6-8 hours. Top with cilantro, cheese, sour cream and tortilla strips. Makes 4 or 5 servings.