1 or 1-1/2 lb. chicken
1 garlic clove, minced
1 medium onion, chopped
2 cans (14 oz. each) chicken broth
1 can (14 oz.) chopped, stewed Ro-Tel tomatoes
1 can (14 oz.) black beans
1/4-1/2 c. salsa
1/2 tsp. ground cumin
1/2 c. chopped carrots
1/2 c. chopped celery
Monterey Jack cheese, shredded
Green onions, chopped
Avocado, sliced
Tortilla strips
Sour cream

Cook, debone and shred chicken. Sauté garlic and chopped onion in skillet, add to crockpot. Add all ingredients (except toppings) to crockpot, and cook on low for 4 hours, or longer if desired.

Sprinkle individual servings with any combination of topping ingredients - Monterey Jack cheese, green onions, avocado, tortilla strips, or sour cream.

Yields 6-8 servings.