Green Chile Soup

1 1/2 lbs. boneless, chicken breast halves, cut into 1-inch cubes
3 (4.5 oz.) cans chopped green chiles, undrained
1 (15 oz.) can pinto beans, undrained
1 (141/2 oz.) diced tomatoes, undrained
2 cups water
1 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1 large onion, chopped
1 clove garlic, crushed

**I also add a can of Great Northern beans, undrained

Toppings: sour cream, shredded cheddar cheese, chopped avocado, sliced green onions.

Place first 10 ingredients in 31/2 -4-quart crock pot. Cover and cook on HIGH 4-6 hours or on LOW 8 hours. Serve soup with desired toppings and tortilla chips.

This recipe is from Southern Living Easy Weeknight Favorites.