Is there anything better than opening your door after a long day and smelling a delicious soup in the crockpot? I threw this recipe together in the morning and it was ready by dinnertime. Serve it with plenty of toppings, and a green salad dressed in spicy ranch. If the mood hits you, add a salty margarita on ice!

1 pound skinless boneless chicken thighs

3 cups chicken broth

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1 chipotle pepper in adobo, chopped

1 medium onion, chopped

1 red bell pepper, chopped

1 – 28 ounce can diced tomatoes, with juice

1 – 10 ounce can Rotel

3 ounces tomato paste

1 – 15 ounce can black beans, drained and rinsed

1 lime, juiced

Toppings: tortilla strips, sour cream, shredded cheese, avocado, chopped cilantro

In a crockpot combine all the ingredients, except the lime juice. Cook on high for 5 hours or on low for 8 hours. Remove the chicken and shred it. Put the shredded chicken back in the pot along with the lime juice. Add salt and pepper to taste. Continue cooking for 15 minutes. Serve immediately with your toppings of choice.

Note: I buy chipotle in adobo in a can, but never use more than one or two per recipe. I toss the rest of the peppers in a small baggie and freeze it. When I need one, I cut some off the frozen hunk. They last a long time this way. Use caution, because they are spicy!