This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.

Ingredients

• 3 chicken thighs, skin removed
• 10-ounce can diced tomatoes
• with green chiles
• 1 1/2 cups cooked black beans
• 1 1/2 cups chicken broth
• 1 1/2 cups water
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely minced
• 1 jalapeno, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Juice of 1/2 lemon
• 20 tortilla chips
• 3 tablespoons finely chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese

Directions