Chicken Tortilla Soup

This is an evolution of a recipe found on a website that got bought by somebody else, and they erased it. Oh well, it's here now.

Ingredients:

• 4 chicken thighs (Bone-in best, but boneless or chicken breast work too)
• 1 can of crushed tomatoes, 28 oz
• 1 and 1/2 tsp cumin
• 1 and 1/2 tsp chili powder and/or 4 oz diced chili peppers depending on taste
• 1/2 cup water
• 1 can black beans, 15 oz
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 tbl olive oil
• 1 and 1/2 tsp salt
• 4 cups chicken or vegetable broth

Equipment:

• slow cooker
• frying pan

Steps

1. Put chicken, tomatoes, cumin, chili powder/chilies, and water in slow cooker, and cook on high for 4 hours or low for 8 hours.
2. Remove chicken onto a plate. Using two forks, seperate the skin, bones, and cartlidge, and shred the meat.
3. Add shredded chicken, black beans, salt, and chicken broth back to cooker, and set for medium for 1 hour.
4. Add olive oil to a frying pan, and heat to medium. Fry onions and peppers until browned, then add them to the slow cooker.
5. When done, add salt or pepper to taste.