Slow Cooker Burrito Soup

2 cups Black Beans (cooked, drained and rinsed)

3 cups Diced Tomatoes

1 Sweet Onion (diced)

1 cup Frozen Corn

1/2 Green Bell Pepper (diced)

2 Jalapeno Pepper (de-seeded and diced)

2 tbsps Chili Powder

2 tsps Cumin

1 tsp Oregano

1/2 tsp Black Pepper

2 tsps Sea Salt

1 cup Brown Rice (uncooked)

4 cups Water

4 cups Kale Leaves (chopped)

1 Avocado (peeled and diced)

1/4 cup Salsa

1 1/2 lbs Chicken Breast

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Leftovers — Refrigerate in an airtight container for up to four

days. | Serving Size — One serving is roughly 2 cups.