Our November recipe of the month is Slow Cooker Mexican Chicken Soup.  It is perfect for a busy day. All the ingredients go into the slow cooker in the morning, cook on low for 8-10 hours, and you have a delicious soup ready to eat in the evening.

There are some wonderful things I love about this recipe.

• It is easy to put together. There is no cutting up or chopping needed to get this recipe into the slow cooker.  The chicken just needs to be shredded right before serving this soup.
• It uses dried beans. Dried beans are tasty, inexpensive, and nutritious.  They take a little longer to cook, so they are perfect for the slow cooker.  Fair warning, the dark color of the black beans changes the outer color of the chicken.
• It freezes well. This recipe is great to measure out into single serving containers and freeze for lunches.  Or, you can eat half of the soup one night and freeze the other half of the soup for another night.
• It is great for a party. This soup tastes delicious with different toppings – avocado, crushed tortilla chips, sliced jalapenos, plain Greek yogurt, shredded cheese.  You can serve the soup out of the slow cooker and let your guests add any toppings they would like.

Enjoy!