Stove-Top Directions:

1. Heat the olive oil in a Dutch oven or soup pot to medium heat. Add the onion and sauté 4-5 minutes or until soft. Stir in the garlic, chili powder, cumin, smoked paprika, salt and black pepper and sauté 30-60 seconds or until fragrant.
2. Add the chicken breasts, then add the tomatoes, black beans and stock and bring to a simmer. Let cook 10-15 minutes or until the chicken is tender.
3. Remove the chicken breasts and transfer to a cutting board. Use 2 forks to shred the chicken, then add it back to the pot. Taste and adjust seasoning, if necessary.
4. Serve soup in bowls topped with shredded cheese, diced avocado and crushed tortilla chips.

 Crock Pot Directions:

1. Place the onion, garlic, chili powder, cumin, smoked paprika, salt, black pepper, chicken breasts, tomatoes, black beans and stock in the bowl of a crock pot. Cook on high 3-4 hours or low 6-8 hours.
2. Remove the chicken breasts and transfer to a cutting board. Use 2 forks to shred the chicken, then add it back to the pot. Taste and adjust seasoning, if necessary.
3. Serve soup in bowls topped with shredded cheese, diced avocado and crushed tortilla chips.