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. (Or leave out the jalapeno and chili altogether) 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