Black Bean Chipotle Soup

1 Can of Black Beans
2 Stalks of Celery, diced
2 Carrots, peeled and cut
1 yellow onion, cut into 1/4 inch
2 Chipotles, chopped
1 Cup crushed tomatoes
1 Can chopped mild green chilies, drained
6 Cups chicken or vegetable stock
2 Teaspoons Cumin
Salt and pepper to taste
Sour Cream
Thick and chunky salsa
Fresh cilantro leaves, chopped
Avacado sliced

Add all ingredients to the crock-pot. Cook on low for 7 plus hours until vegetables are tender. Add salt and pepper to taste. Serve and top with sour cream, cilantro, salsa, and avacado.

*If you cook over the stove, cook on high heat until carrots and celery are tender then simmer for a few more minutes

1 can of black beans